SWORDFISH SOUVLAKI WITH LEMON- OLIVE OIL MARINADE
I HAVE MEMORIES of this dish that seem to go back forever, from Sunday outings to the Greek tavernas in Astoria, New York, when I was a child and to countless meals in seaside tavernas in Greece. You can substitute the swordfish with any firm- fleshed fish in this recipe.
- 16 bay leaves
- For the marinade
- 1 cup extra virgin olive oil
- 1⁄4 cup strained fresh lemon juice
- 10 pitted Greek green olives, very finely chopped
- 1 large garlic clove, minced
- 1⁄2 teaspoon grated lemon zest
- Freshly ground black pepper to taste
- 11⁄2 pounds skinless, boneless
- swordfi sh steaks or steaks cut from another firm- fleshed white fish, such as halibut or cod, cut into 16 equal- size cubes
- Vegetable oil for brushing grill rack
- 16 cherry tomatoes
- 4 medium red onions, peeled and quartered
- 4 (15- inch) metal skewers
Instructions:
- Soak the bay leaves in warm water for 1 hour to soften.
- Make the marinade: In a medium bowl, whisk together the olive oil and lemon juice until blended and emulsifi ed. Add the olives, garlic, lemon zest, and pepper and continue mixing to combine.
- Place the fi sh and the marinade in a covered bowl or in a zippered bag and marinate at room temperature for 30 minutes to 1 hour.
- Heat the grill to medium- hot. Lightly oil the grill rack.
- Remove the fish from the marinade, reserving the marinade. Thread the tomatoes, fish, bay leaves, and onion pieces in that order onto skewers, filling all but the top 11⁄2 inches or so on each skewer. Place the swordfish souvlaki on the grill and cover it, making sure the air vents are open. Grill, turning and basting with the reserved marinade, until the fi sh is cooked and the vegetables are lightly charred, 10 to 12 minutes. Serve immediately.