Rating: 4 stars
3969 Ratings
  • 5 star values: 0
  • 4 star values: 3969
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3,969 Ratings

This recipe is Eveline Zoutendijk's version of the juicy, smoky fish kebabs served at the White Dolphin restaurant. Amazing Seafood Recipes

Eveline Zoutendijk
May 2005

Gallery

Credit: © Lisa Linder

Recipe Summary

total:
20 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. Soak the bay leaves in hot water for 10 minutes, then drain. Alternately thread the swordfish, bay leaves and lemon wedges onto skewers. Drizzle with olive oil and season with salt and pepper. Grill the kebabs over high heat, turning occasionally, until the fish is cooked through and the lemons are charred in spots, about 5 minutes. Serve right away.

    Advertisement
Advertisement