Swordfish souvlaki with capers and dill

Swordfish souvlaki with capers and dill

Souvláki ksiféas may capári kai aníthos

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

While souvlaki is traditionally made with pork, seafood makes a lovely change. Swordfish has a firm texture that holds together well on the skewers.

Ingredients

Quantity Ingredient
700g swordfish steaks, skin removed, cut into 3 cm cubes
16 small fresh bay leaves
1/3 cup capers, chopped
1/2 bunch dill, chopped
1 large lemon, grated zest and juiced
1/3 cup extra-virgin olive oil
1 teaspoon sea salt flakes

Method

  1. Thread the swordfish onto eight skewers, beginning and ending each skewer with a bay leaf. Alternate a cube of fish with a bay leaf, if you like.
  2. Combine the capers, dill, lemon zest and juice, oil and salt. Take one-third of the mixture and brush it over the swordfish. Reserve the remaining mixture to serve with the fish.
  3. Preheat a chargrill pan to medium–high, brush the pan with a little oil, add the skewers and cook for 2–3 minutes on each side, or until just cooked through. Turn once only.
  4. Serve the swordfish skewers with the remaining caper and dill mixture.

Lyndey’s note

  • If using wooden skewers, soak in water for 20 minutes or freeze overnight; this stops them burning.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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