Swordfish Skewers with Green Tahini
The simple fish skewer, marinated in citrus and spices - enjoy it as a side or pair it with pita bread pockets and some fresh greens!
Ingredients 15
Fish Skewer And Marinade
900 g swordfish steaks, about 4 steaks, cut into medium-sized cubes
1 tbsp ground cumin
3 ‒ 4 garlic cloves, thinly sliced
1 green chilli, finely chopped
1 tbsp fresh coriander, finely chopped
2 lemons lemon juice, juice of
extra virgin olive oil, for drizzling
For Grilling
skewers
fresh herbs, for garnish, such as mint, parsley, or dill
Green Tahini Dressing
4 tbsp tahini
water, as needed
1⁄4 cup extra virgin olive oil
1 bunch fresh coriander, roughly chopped
1 cup spinach leaves, packed
2 long green chillies, chopped
1 ‒ 2 lemon, juiced
salt and pepper, to taste
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Method 11
Prepare The Marinade
In a large bowl, combine the , , chopped , chopped , , and a generous drizzle of extra virgin olive oil.
Add the to the bowl and mix gently to coat all the fish with the marinade.
Cover the bowl with glad wrap and refrigerate for 4-6 hours to allow the flavours to come together.
Skewer The Fish
After marinating, thread the cubes onto skewers.
Grill The Skewers
Preheat a grill or BBQ to medium heat. If using a pan, heat the pan over medium-high heat.
Place the skewers on the grill or in the pan and cook the for 45 seconds to 1 minute per side, or until the fish is cooked through and has grill marks. Be careful not to overcook the fish.
Once the skewers are cooked, remove them from the heat.
Garnish with fresh herbs like mint, coriander, or dill for an extra burst of freshness and enjoy!
Green Tahini Dressing
In a blender or food processor, combine , , water, , , , , and .
Blend until smooth, adding salt and pepper to taste. The consistency should be runny like a smoothie —adjust with a little more water if needed.
Place the sauce in the fridge to chill before serving.
Estelle Rose Rehayem's tips
If you dont have time to let the fish sit in the marinade for a few hours, then baste the sauce over the fish while grilling and top the fish with the marinade once it's off the grill to ensure maximum flavour!
