- 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
- 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
- 1Heat 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.
- 2Meanwhile, 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.
This recipe is from the March 2010 issue of .
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