Name: Swordfish souvlaki with lemon and herb pilaf
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

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.