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Swordfish kebabs with watermelon salad

Serves 4 as part of a Greek seafood mezedes plate.

You'll need

  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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2006

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