Greek style fish brochettes

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 8
Servings 4


  • 30
    olive oil
  • 2
    large cloves garlic, crushed
  • 25
    fresh origanum, chopped
  • salt and freshly ground black pepper
  • 750
    firm oily fish (yellowtail, tunny or mackerel)
  • 2
  • 8
    bay leaves
  • 4
    bamboo skewers, soaked


1. Whisk the olive oil, garlic and origanum (use 7 ml dried if fresh is unavailable) to blend. Season. 2. Cut fish fillets into 12 equal-sized chunks. Toss in sauce to coat. 3. Alternate 3 pieces of fish, 3 lemon slices, (halve the lemons lengthways and cut each into 6 slices) and 2 bay leaves on each skewer. Heat the grill and sear fish on all sides. Grill brochettes until fish is just cooked through, about 3 minutes on each side, depending on thickness of chunks. Don't overcook. Serves 4

Read more on: fish/seafood  |  grill

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