This dish finds me crossing borders and bringing together the flavours of Greece and Turkey, using a Turkish fish marinade alongside a garlicky Greek potato sauce. Swordfish is commonly used in Turkey to make fish kebabs and is (at the time of writing) a good sustainable fish choice. It has a meaty texture that lends itself very well to kebabs, but you can substitute hake, monkfish or any other firm white fish that is available; just ask your fishmonger to remove any bones and skin. You can barbecue these, or cook them under a very hot grill. Some chips or white rice would be good accompaniments, as well as some fresh salads.
Serves 4
For the skordalia
floury potatoes 500g, peeled and cut into 3cm chunks
garlic 3 cloves, minced
lemon juice 4 tbsp, or to taste
extra virgin olive oil 7 tbsp
salt
