Fish kebabs with skordalia from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 218) by Yasmin Khan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for firm white fish fillet suggestions.

  • bernalgirl on June 01, 2022

    This is an outstanding method for swordfish, one of my favorite fish. My family and I enjoyed the fish with the potatoes, but I’m having a hard time imagining how much olive oil it would take to achieve the consistency in the photo. I wish I’d keep some of the potato cooking water to mix with the olive oil and lemon juice to get the right consistency. Otherwise delicious!

  • jenburkholder on July 18, 2021

    Only made the kebabs, not the skordalia, using swordfish. Absolutely delicious, but very forward on the fish’s flavor, so use a good piece. Served with tzatziki and the Turkish salad from this book.

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