This Turkish specialty, popular throughout most of the Middle East, makes a good first course or cold buffet dish. Sliced swordfish is generally used, but most fish available in America are also suitable.
Recipe information
Yield
serves 6-8
Ingredients
Preparation
Step 1
Pan-fry the fish in a few tablespoons olive oil until lightly colored but not quite cooked inside, then lift out and reserve.
Step 2
Clean the pan. Fry the onions in 3 tablespoons oil until soft and golden. Add the sliced green peppers and fry until soft and sweet. Add the chopped garlic and fry for a moment more. Finally, add the tomatoes, chopped parsley, and tomato paste diluted in about 1/2 cup water. Season to taste with salt and pepper, stir well, bring to the boil, and simmer for 15 minutes.
Step 3
Lay the fish in the sauce carefully, so that the pieces are well covered, and cook for a further 5–10 minutes or until done, adding a little water if necessary. A few olives, blanched in boiling water to remove excess salt, can be added towards the end. Arrange the fish in a serving dish with sauce over it. Serve cold.
