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Lean Recipe:
Bay-Scented Skewered Fish
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Food
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Reproduced by permission of World Wide
Recipes.
Bay-Scented Skewered Fish
- 1 small onion, coarsely chopped
- 4 Tbs (60 ml) lemon juice
- 4 tsp (20 ml) olive oil
- 1/4 tsp (1 ml) cayenne pepper, or to taste
- Salt and freshly ground black pepper to taste
- 1+1/2 lbs (700 g) firm fish steaks (such as halibut or swordfish),
cut 1 in (2.5 cm) thick
- 20 to 25 large bay leaves (laurel leaves in some parts of the world)
- 2 cups boiling water.
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We highly recommend this fish recipe
book:
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| Skin and remove any bones from the fish and cut into 1 inch
(2.5 cm) cubes. Combine with the onion, half the lemon juice, half the olive oil, the
cayenne, and the salt and pepper in a bowl. Toss to combine ingredients and refrigerate
for 4 hours. Meanwhile, pour the boiling water over the bay leaves in a heat proof bowl
and let them soak for 2 to 4 hours. Drain the bay leaves and remove the fish from the
marinade, discarding the marinade and the onion. Thread the fish and bay leaves
alternately on metal skewers, pressing them together firmly. Combine the remaining lemon
juice and olive oil and brush it on the fish. Cook over hot coals or under the broiler for
8 to 10 minutes (depending on the heat), turning occasionally, until the fish is opaque
and firm to the touch. Serves 4.
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