Swordfish souvlaki with lemon and herb pilaf
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Serves
4
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20 gm
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butter, coarsely chopped
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80 ml
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(1/3 cup) olive oil
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½
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onion, finely chopped
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3
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garlic cloves, finely chopped
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2
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lemons, finely grated rind only
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Juice
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of 1 lemon, plus extra wedges to serve
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17
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small fresh bay leaves
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200 gm
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long-grain rice, rinsed in cold water
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400 ml
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chicken or fish stock, warmed
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1 cup
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(loosely packed) each mint and flat-leaf parsley, coarsely torn
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1 kg
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swordfish, cut into 2.5cm cubes
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1 tbsp
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dried oregano
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1
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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.
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2
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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.
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This recipe is from the March 2010 issue of Australian Gourmet Traveller.
RECIPE Alice Storey
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles and Alice Storey