Swordfish Skewers With Salad

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13 Ingredients

Number of servings

For the salad

1/2 cup extra virgin olive oil
4tablespoons balsamic vinegar
2 cloves garlic, finely chopped
1 pinch salt
1teaspoons freshly ground black pepper
1 bunch rocket leaves, well-rinsed and finely chopped

6tablespoons olive oil
3tablespoons fresh lemon juice
4tablespoons parsley, finely chopped
1teaspoons chili powder, to taste
4 swordfish steaks, deboned and skinned, if necessary, and cut into 2.5cm cubes
2 orange
2 yellow or red capsicum, cored, seeded, and cut into 2.3cm pieces

Nutrition per serving

50% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Whisk together the olive oil, lemon juice, parsley, and chili powder in a large glass or ceramic bowl. Add the swordfish pieces and stir gently. Cover and marinate in the refrigerator for 30 minutes to 1 hour, turning the fish cubes over once.

Step 2 of 4

When ready to cook, preheat the broiler and position the broiler rack 10cm from the heat. Oil 8 long metal skewers. Thread the fish and capsicum to the skewers. Broil the skewers for 5-8 minutes, brushing with the marinade and turning occasionally, until the fish is cooked through and flakes easily. Alternatively, cook the skewers on an outdoor grill.

Step 3 of 4

Meanwhile, to make the salad, whisk the oil, vinegar, garlic, and salt and pepper to taste in a large bowl. Add the rocket leaves and toss.

Step 4 of 4

Put any remaining marinade in a small pan and boil rapidly for a minute. Serve the fish with the marinade spooned over it, accompanied by salad.