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