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| Skewered Cod with Greek Skordalia Sauce
15 slices of white bread, crusts removed
3/4 cup of hot water
5 medium size garlic cloves, peeled
3/4 cup of olive oil
1/2 cup of white vinegar
1 squeeze from a lemon half
Fish
2 pounds of fresh cod, skinned and boned
Oil for greasing grill
1/2 cup of freshly toasted pine nuts or sliced almonds, optional for garnish
Make sauce: Put bread in food processor container and pour hot water over top to soften. Allow to sit for a moment.
Add garlic, olive oil, wine vinegar and the squeeze of fresh lemon juice. Turn on food processor and process for a few moments or until well blended. Sauce should be very smooth.
Cut cod into large squares, about 1 1/4 - 1 1/2 inches. Thread onto four 10 inch skewers and arrange skewers in a dish with raised sides. Spoon half of the sauce over fish and let sit for 30 minutes covered in the refrigerator. Transfer remaining half of sauce to serving dish.
Grill cod: Grill kabobs on greased grill over ashen coals turning every 3 minutes until done.
Transfer to a serving dish and bring to table. Serve immediately, passing extra sauce and toasted nuts for garnish if desired. Makes 4 servings
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Cookbooks - Fish
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