Herbed Fish Skewers With Smashed Potatoes And Skordalia Recipe
When it comes to the basics, look no further than a cookbook by renowned Test Kitchen master Pamela Clark. Her simple, triple-tested recipes are delicious and genuinely foolproof, two things you'll want to consider when tackling grilled fish. Pair the skewers with Greek skordalia, a thick, rustic purée of garlic, olive oil and bread, and serve with smashed potatoes for an authentic Mediterranean dinner.
Herbed Fish Skewers With Smashed Potatoes And Skordalia Recipe
Prep Time
30
minutes
Cook Time
45
minutes
Servings
4
Total time: 1 hour, 15 minutes
Ingredients
- 1 1/2 pounds white fish fillets
- 1/4 cup olive oil
- 2 tablespoons fresh flat-leaf parsley
- 2 tablespoons lemon thyme
- 2 pounds baby new potatoes
- 1/2 cup sour cream
- 3 tablespoons butter
- 1 small potato
- 1 slice white bread
- 2 cloves garlic
- 1 tablespoon cider vinegar
- 1/4 cup water
- 2 tablespoons olive oil
Directions
- Thread fish onto eight skewers. Place in medium shallow dish.
- Brush with combined oil and herbs.
- Cover and refrigerate for 20 minutes. Meanwhile, make skordalia.
- Boil, steam or microwave potato until tender. Drain.
- Mash potato in medium bowl until smooth.
- Discard crusts from bread.
- Soak bread in small bowl of cold water. Drain. Squeeze out excess liquid.
- Blend or process bread with remaining ingredients until smooth.
- Stir bread mixture into potato.
- Boil, steam or microwave potatoes until tender. Drain.
- Mash half the potatoes in medium bowl with sour cream and butter until smooth.
- Using a fork, crush remaining potatoes until skins burst. Fold into mash mixture.
- Cover to keep warm.
- Cook skewers in heated oiled grill pan.
- Serve fish skewers with smashed potatoes and skordalia.
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