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Swordfish kebabs with watermelon salad

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

By Andy Harris
  • Serves 4
Swordfish kebabs with watermelon salad (pictured with school prawn saganaki, taramasalata toast and crab salad with cherry tomatoes and capers)
Swordfish kebabs with watermelon salad (pictured with school prawn saganaki, taramasalata toast and crab salad with cherry tomatoes and capers)

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.

Notes

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.