The recipe for fish skewers with skordalia by Yasmin Khan

This dish allows me to cross borders and bring together the flavors of Greece and Turkey, using a Turkish fish marinade accompanied by a Greek potato sauce with 'garlic. Swordfish is commonly used in Turkey to make fish skewers 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 replace it with hake, monkfish or any other firm white fish available; simply ask your fishmonger to remove the bones and skin. You can grill them on the barbecue or cook them under a very hot grill. Fries or white rice would be good accompaniments, as well as fresh salads.

For 4 peopleFor the skordalia floury potatoes 500 g, peeled and cut into 3 cm pieces garlic 3 cloves cloves, minced 4 tbsp lemon juice, or to taste extra virgin olive oil 7 tbsp salt >

For the fishcumin seeds ½ teaspoon firm white fish fillets 900g, such as swordfish, hake or monkfish untreated lemon zest 1 teaspoon coffee finely grated lemon juice 3 tablespoons paprika ½ teaspoon pul biber ¼ teaspoon (Aleppo pepper) plus ½ teaspoon garlic 1 extra virgin olive clove, chopped oil 5 tablespoons salted butter 30g

Boil a pot of water and add 1 teaspoon of salt. Boil the potatoes for 10 minutes, or until completely tender, then drain and place in a bowl. Mash the potatoes until completely smooth. Place the minced garlic cloves in a mortar and pestle with ½ teaspoon of salt and crush them into a paste. Add it to the potato along with the lemon juice, then slowly stir in the oil in stages until fully blended. Taste and adjust the seasoning according to your preferences; you can add more salt or lemon juice.

Toast the cumin seeds in a dry pan over medium heat for about a minute, until soft. aroma emerges. Grind in a mortar and pestle. Cut the fish into large, even-sized pieces and place them in a large bowl. Add the lemon zest and juice, spices, garlic, olive oil and ¾ teaspoon of salt, mix well, then marinate for 10 minutes.

Either thread the fish pieces onto skewers if you are grilling them or place them on a baking sheet. Preheat the grill to its highest setting, then cook the fish for 2 minutes on each side until the pieces are just cooked through. While the fish cooks, melt the butter in a small saucepan and toss with ½ teaspoon pul biber.

To serve, pour the chilli butter over the fish just before bring it to the table with the skordalia dip.

From Ripe Figs by Yasmin Khan (Bloomsbury, £26 )

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