30 June 2013

30 June - St. Paul the Apostle; Kilich Shish

Weather - If it is bright and clear on St. Paul’s day, we will have full bellies and full purses.

C’mon sunshine!!!


St Paul has a second commemoration today – sort of a continuing celebration from yesterday.

Last time, I posted a recipe for BAKED SWORDFISH, which seems eminently suitable for a saint whose main attribute is a sword.  Paul’s hometown of Tarsus is in what is now Turkey, so should the thunderstorms which supposedly threaten to wipe the Smallest State off the map fail to appear this evening, I will try grilling KILICH SHISH, aka Turkish Swordfish on Skewers in his honor.

Be warned.  It uses a lot of bay leaves.

Cut up 2 pounds of swordfish into cubes (about 1 to 1-½ inches).

Make the marinade by mixing together ¼ cup of olive oil, ¼ cup of lemon juice, and 12 (yes, twelve!) bay leaves.  Marinate the fish for at least a couple of hours (more is better).

Meanwhile, make a sauce of ¼ cup of olive oil, ¼ cup of lemon juice, ¼ cup of chopped parsley, and salt and pepper to taste.  Reserve.

When ready to start grilling, cut up 2 medium tomatoes into small wedges [I use cherry tomatoes instead] and 1 lemon into thin slices.  Cut each lemon slice in half.

Thread fish, tomatoes, lemon slices and the marinated bay leaves alternately on skewers [I also add onion wedges to my skewers.  Call it a weakness.]

Grill for 8 to 10 minutes, turning frequently.  Serve with the oil-lemon sauce.

“Saint Paul” from Manual of Prayers, 1896