GOURMET FAST
Swordfish souvlaki with lemon and herb pilaf

Swordfish souvlaki with lemon and herb pilaf

Serves 4



20 gm   butter, coarsely chopped
80 ml   (1/3 cup) olive oil
½   onion, finely chopped
3   garlic cloves, finely chopped
2   lemons, finely grated rind only
Juice   of 1 lemon, plus extra wedges to serve
17   small fresh bay leaves
200 gm   long-grain rice, rinsed in cold water
400 ml   chicken or fish stock, warmed
1 cup   (loosely packed) each mint and flat-leaf parsley, coarsely torn
1 kg   swordfish, cut into 2.5cm cubes
1 tbsp   dried oregano


1 Heat butter and 1 tbsp oil in a saucepan or large casserole over medium-high heat. Add onion, two-thirds of garlic, half the rind and a bay leaf, then sauté until onion starts to soften (3-5 minutes). Add rice, stir to coat rice in oil, season to taste, then add warmed stock. Increase heat to high to bring to the boil, stirring occasionally, then cover with a lid, reduce heat to low and cook until rice is cooked through (15-20 minutes). Remove from heat, cover and stand for 5 minutes. Before serving, stir through lemon juice and fresh herbs.
2 Meanwhile, soak eight wooden skewers in water. Combine swordfish in a non-reactive bowl with oregano, remaining oil, garlic and rind, season to taste and set aside to marinate (10 minutes). Preheat a char-grill over medium-high heat. Thread five swordfish pieces and two bay leaves onto each skewer, then char-grill skewers, turning occasionally, until just cooked through (4-5 minutes). Serve hot with pilaf and lemon wedges.

This recipe is from the March 2010 issue of Australian Gourmet Traveller.

RECIPE Alice Storey PHOTOGRAPHY Chris Chen STYLING Emma Knowles and Alice Storey

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