• Prep time: 5 minutes
• Cook time: 25 minutes
• Yield: Serves 2
• 3 bay leaves
• 80ml (⅓ cup) olive oil
• 80ml (⅓ cup) lemon juice
• 2 small red onions, each cut into 8 wedges
• 800g skiness swordfish fillet, cut into 3cm (1¼ inch) chunks
• 16 whole cherry tomatoes or 2 firm tomatoes, each cut into 8 wedges
• 2 small red or orange capsicums (peppers), each deseeded and cut into 8 chunks
For the lemon and herb yoghurt:
• pinch of paprika
• 3 tsps lemon juice
• 200g Greek style yoghurt
• 1 tbsp finely chopped mint
• 1 tbsp finely chopped parsley
For the couscous:
• 30g butter
• 1 tbsp oilve oil
• 400ml boiling stock
• 400g instant couscous
• tuna, marlin, flake, king fish, barramundi
- Put the chunks of swordfish in a non-metallic bowl with the lemon juice, olive oil and bay leaves. Toss to mix, cover and leave to marinate for at least 2 hours in the fridge.
- In a small bowl, whisk together the ingredients for the Lemon and herb yoghurt. Refrigerate until needed.
- Thread five chunks of fish, two cherry tomatoes, two pieces of onion and two pieces of capsicum onto a metal skewer, alternating between the fish and the various vegetables as you go.
- Cook the kebabs on a chargrill pan or barbecue flatplate for 8–10 minutes. Baste with the remaining marinade as they cook, and turn every now and then.When ready the fish should be firm and opaque and the vegetables slightly charred.
- Meanwhile, tip the couscous into a heatproof bowl, pour on the stock and oil, cover tightly and leave to sit for 5 minutes. Fluff the grains with a fork and stir in the butter.
- Serve the kebabs on a mound of couscous, drizzled with some of the yoghurt dressing.
This great family recipe is thanks to goodfood Recipes at https://www.goodfood.com.au/recipes/swordfish-shish-kebabs-with-herb-yoghurt-and-couscous-20130806-2rbts