This dish finds me crossing borders and bringing together the flavours of Greece and Turkey, using a Turkish fish marinade alongside a garlicky Greek potato sauce. Swordfish is commonly used in Turkey to make fish kebabs and is (at the time of writing) a good sustainable fish choice. It has a meaty texture that lends itself very well to kebabs, but you can substitute hake, monkfish or any other firm white fish that is available; just ask your fishmonger to remove any bones and skin. You can barbecue these, or cook them under a very hot grill. Some chips or white rice would be good accompaniments, as well as some fresh salads.
Serves 4
For the skordalia
floury potatoes 500g, peeled and cut into 3cm chunks
garlic 3 cloves, minced
lemon juice 4 tbsp, or to taste
extra virgin olive oil 7 tbsp
salt
For the fish
cumin seeds ½ tsp
firm white fish fillets 900g, such as swordfish, hake or monkfish
unwaxed lemon zest 1 tsp, finely grated
lemon juice 3 tbsp
paprika ½ tsp
pul biber ¼ tsp (Aleppo pepper), plus ½ tsp
garlic 1 clove, minced
extra virgin olive oil 5 tbsp
salted butter 30g
Bring a saucepan of water to the boil and add 1 teaspoon salt. Boil the potatoes for 10 minutes, or until completely soft, then drain and place in a bowl. Mash the potatoes until completely smooth. Place the minced garlic cloves in a mortar and pestle with ½ teaspoon of salt and mash it into a paste. Add this to the potato with the lemon juice, then slowly beat in the oil in stages until it is fully combined. Taste and adjust the seasoning to your preference; you may want to add more salt or lemon juice.
Toast the cumin seeds in a dry frying pan over a medium heat for a minute or so, until their aroma is released. Grind in a mortar and pestle. Cut the fish into large equal-sized chunks and place them in a large bowl. Add the lemon zest and juice, spices, garlic, olive oil and ¾ teaspoon salt, mix well, then leave to marinate for 10 minutes.
Either thread the fish pieces on skewers if you are barbecuing them, or place them on a baking tray. Preheat the grill to its highest setting, then cook the fish for 2 minutes on each side until the pieces are just cooked through. While the fish is cooking, melt the butter in a small saucepan and mix it with the ½ teaspoon pul biber.
To serve, spoon the chilli butter over the fish just before you bring it to the table with the skordalia dip.
Courtesy: theguardian
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