Name: Swordfish kebabs with watermelon salad
Yield: 4
Ingredients: Kebabs; 1 tbsp coriander seeds; 1/8 tsp each celery seeds (see note), dried oregano, quatre èpices (see note) and dried mint; 80 ml extra-virgin olive oil (1/3 cup); 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 extra-virgin olive oil (¼ cup); 1 tbsp white wine vinegar

Swordfish kebabs with watermelon salad

A Gourmet Traveller Greek-style recipe for swordfish kebabs served with a watermelon salad.

Serves 4 as part of a Greek seafood mezedes plate.

Ingredients

Kebabs

1 tbsp coriander seeds

1/8 tsp each celery seeds (see note), dried oregano, quatre èpices (see note) and dried mint

80 ml extra-virgin olive oil (1/3 cup)

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 extra-virgin olive oil (¼ cup)

1 tbsp white wine vinegar

Method

Main

1.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.

2.Thread skewers with 3 cubes of swordfish and, using your hands, rub with spice mixture. Cover and refrigerate for at least 30 minutes.

3.Heat a barbecue or chargrill to medium heat, cook swordfish for 8-10 minutes, turning once or until golden and cooked through.

4.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.
Notes

Styling by Andy Harris

Styling by Andrea Millar

Ingredients

Method

Main

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