Ingredients

How to make it

  • KABOBS: Cut the swordfish into small cubes. Cut the onion into medium wedges. Make several small kebobs on wooden skewers by alternating pices of onion and pepper with the fish.
  • Put the garlic and lemon juice into a food processor and emulsify the oil into them. Finely chop the mint and oregano add them with the cumin to the marinade. Put in the capers and marinate the kabobs for 6 hours only.
  • Season them with salt just prior to cooking on a charcoal grill, basting with the marinade. Serve with the ubiquitous tzatziki sauce.
  • FRIED COD WITH GARLIC SAUCE: Peel and boil the potatoes until they are very well done. Drain them and whip.
  • Put the garlic and the lemon juice into a blender and turn to high speed. Slowly add the oil to form a tight emulsification. Whip this into the potatoes. Chop the walnuts in a food processor as finely as possible and mix them in at the end with some fresh parsley and season it all with some salt.
  • Beat the eggs in a mixing bowl and add the flour. Whisk in the beer to make a fairly thick but smooth batter. Mix in the rigani, salt and pepper. Use it at one.
  • Cut the fish into thin slices. Dredge them first in flour and then into the batter. Deep fry until crisp. Serve garnished with fresh herbs and sliced lemon with the skordalia as a sauce.

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  • 22566 7 years ago
    Superb uttermost compound on the sauce.

    Well Done!

    Kind Regards

    Joyce
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