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This recipe pre-dates my 5 Ingredients philosophy.
BBQ Swordfish and Zucchini Kebabs with Tarator
Adapted from a recipe by Emma Knowles in the Feb07 Australian Gourmet Traveller.
Emma used BBQ squid in her version which is delicious but I wasn’t up to cleaning enough squid for six people so opted to give swordfish a go with great results. The dish would also work really well with other fish or even chicken.
I used rosemary sprigs for skewers because they look so pretty but you could use wooden or metal ones or even just keep the fish whole and serve as a steak.
Serves 6
1.2kg swordfish steaks, cut into 1.5cm cubes
1 large zucchini (courgette), finely sliced into rounds
12 sprigs rosemary
1 clove garlic, finely chopped
1/4C olive oil
3T dukkah
1/4 preserved lemon, finely chopped
lemon cheeks, to serve
for the tarator:
250g whole almonds
2 cloves garlic, peeled
juice 1 lemon
75g turkish bread
1/2 bunch mint, leaves picked
pinch baharat, optional
250-300mL water
1/4C extra virgin olive oil
1. For the tarator, place almonds in a saucepan. Cover with water and bring to the boil. Simmer for 20mins then drain.
2. Place almonds, garlic, lemon juice, and bread in a food processor and whizz until you have fine crumbs. Add mint and baharat if using and gradually add water with the motor running until you have a smooth creamy paste. Add oil and season to taste.
3. Combine garlic, oil, dukkah and preserved lemon in a large bowl. Season with pepper and toss in swordfish cubes to coat evenly. Thread zucchini and swordfish onto skewers, alternating two swordfish for every round of zucchini. Cover with cling wrap and refrigerate for 20 – 30mins.
4. Heat BBQ and when hot cook skewers for approx 2min each side or until cooked to your liking. To serve place a dollup of tarator on each plate. Top with swordfish skewers and place a lemon cheek to the side.
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