Swordfish Souvlaki with Capers and Dill

  • Prep Time: 10-15 minutes
  • Cooking Time: 3 minutes
  • Servings: 4
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Souvláki ksiféas may capári kai aníthos

These delicious Swordfish Souvlaki with capers and dill are the perfect canape or bite to eat. Simple to make but pack a flavour punch.

 

Ingredients

  • 700g swordfish steaks, skin removed, cut into 3cm cubes
  • 16 small fresh bay leaves
  • 1/3 cup capers, chopped
  • Half bunch dill leaves, chopped
  • Grated rind and juice one large lemon
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 teaspoon sea salt flakes
  • Freshly ground pepper
  • Green salad, to serve
  • Pita bread, to serve (optional)

Instructions

  1. Thread swordfish onto 8 skewers, beginning and ending each skewer with a bay leaf.
  2. Combine remaining ingredients. Take one third of the mixture and brush it over the swordfish. Reserve the remaining caper and dill mixture to serve with fish.
  3. Preheat a char-grill to medium-high, brush grill with a little oil, add skewers and cook for 2-3 minutes each side, or until just cooked through. Turn once only.
  4. Serve swordfish skewers with caper and dill mixture and if desired, green salad and pita bread.

Notes

Lyndey’s Note: If using wooden skewers, soak in water for 20 minutes or freeze overnight, this stops them burning.

Other Seafood Recipes:
Paella
Prawn Slice with Basil Mayo
Salmon with Prosciutto, Asparagus and Smashed Potatoes


Recipe from Lyndey & Blair’s Taste of Greece (Hardie Grant): Take a tour of the Peloponnese with Lyndey & Blair’s Taste of Greece. Food and wine personality Lyndey Milan sets off with her son to experience the ancient and modern wonders of this beautiful stretch of peninsula. Starting their journey in Athens, the pair taste their way around Greece, picking up tips about traditional fare from locals along the way. To experience your own Greek odyssey, try Lyndey’s recipes for slow roasted lamb ribs, mezze plates, dips, souvlaki, salads and much more here.

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