Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively tough, and can be cooked in ways more fragile types of fish cannot (such as over a grill on skewers). The color of the flesh varies by its diet.
Kılıç Şiş is a Turkish style grilled swordfish widely consumed in Turkish seaport and capital city, Istanbul. The other ingredients used for its preparation are tomatoes, sliced lemons, green sweet peppers, and bay leaves. First, swordfish fillet is marinated in mixture of tomato paste, lemon juice, olive oil, crashed garlic, salt, pepper, and grated onion. Swordfish fillet is cut into large cubes and marinated for half an hour, then threaded on skewers together with sliced tomato, pepper, lemon and bay leaves, poured over with marinade and grilled, turning frequently. The ready dish is garnished with fresh lemon wedges and usually served with salad and plain steamed rice (Beyaz Pilavı).
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Turkish Skewered Swordfish (Kilic Sis) Recipe, www.all-fish-seafood-recipes.com
KILIÇ SIS (SWORD FISH), www.saffronproducts.com
Kilic Sis (Swordfish On Skewers) Recipe, www.yemek-tarifi.info