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Recipe Connection: Bay-Scented Skewered Fish

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by , health and fitness expert

Note: This is an old recipe. Due to the high levels of mercury in today's fish, we do not recommend eating fish.

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.
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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