Swordfish kebabs with watermelon salad

AT A GLANCE

  • Serves 4 people

Serves 4 as part of a Greek seafood mezedes plate.

  •  
  • Kebabs
  • 1 tbsp coriander seeds
  • 1/8 tsp each celery seeds (see note), dried oregano, quatre èpices (see note) and dried mint
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 500 gm piece swordfish, cut into 5cm cubes
  • For cooking: wooden skewers, soaked in water for 30 minutes and drained
  •  
  • Watermelon salad
  • 400 gm watermelon, cut into 2.5cm cubes
  • 1 Spanish onion, thinly sliced
  • 2 cups watercress sprigs
  • 60 ml (¼ cup) extra-virgin olive oil
  • 1 tbsp white wine vinegar
01   Combine herbs and spices in a mortar and, using a pestle, pound until coarsely ground. Transfer to a large bowl, add olive oil and season to taste with sea salt and freshly ground black pepper. Combine mixture well.
02   Thread skewers with 3 cubes of swordfish and, using your hands, rub with spice mixture. Cover and refrigerate for at least 30 minutes.
03   Heat a barbecue or chargrill to medium heat, cook swordfish for 8-10 minutes, turning once or until golden and cooked through.
04   For watermelon salad, combine watermelon, onion and watercress in a large bowl, drizzle with combined oil and vinegar, season to taste and serve immediately with swordfish.

Note Celery seeds are available from Herbie's Spices and specialty food stores.Quatre èpices is a mixture of white pepper, nutmeg, ginger and cloves, also available from Herbie's Spices and specialty food stores.

Topics:

WATERCRESS, CORIANDER, SEAFOOD, OREGANO, SWORDFISH, MINT, WATERMELON, ONIONS, CHRISTMAS, FISH, SUMMER, SALAD, GREEK, CELERY

Recipe:

ANDY HARRIS

Photography:

BEN DEARNLEY

Styling:

ANDREA MILLAR

FEATURED IN

Dec 2006

Dec 2006

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