Serve with Salad, pitta bread and hummous. This is a wonderful Middle Eastern dish. (originally published in the Classic Middle Eastern cookbook by Soheila Kimberley (c)1998)
Ingredients: [‘swordfish steaks’, ‘olive oil’, ‘lemon%2c juice of’, ‘garlic clove’, ‘paprika’, ‘tomatoes’, ‘onions’, ‘salt %26 freshly ground black pepper’]
Quantity of Ingredients: [“2 lbs swordfish steaks, cut into large cubes “,”3 tablespoons olive oil”,”1/2 lemon, juice of”,”1 garlic clove, crushed “,”1 teaspoon paprika”,”3 tomatoes, quartered “,”2 small onions, cut into wedges “,” salt u0026 freshly ground black pepper”]
Number of Servings: 4
Steps: [‘Place fish in a large dish.’, ‘Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.’, ‘Pour over the fish.’, ‘Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.’, ‘Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.’, ‘Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.’, ‘Serve with plenty of fresh salad.’]