Swordfish with salmoriglio and barbecued vegetables

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Italian; Modern Australian

Healthy options: Egg free; Gluten free; Low carb; Nut free; Healthy

Serves: 4

Type: Seafood; Fish; Family

Tools

Kitchen friendly view

Swordfish with salmoriglio and barbecued vegetables

Ingredients

2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
juice of 1 lemon, plus slices, to serve
1 tablespoon chopped flat-lesaf parsley
1 teaspoon chopped fresh oregano
500g swordfish, about 1.5cm thick and cut into 4 equal pieces
salmoriglio sauce

2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh oregano

1kg fresh vegetables, including corn, capsicum, zucchini, mushrooms, cherry tomatoes, eggplant, onion, potato
2 tablespoons extra-virgin olive oil

Preparation method

Preheat barbecue to medium-hot. Combine oil, garlic, lemon juice, parsley and oregano in a baking dish. Season, then whisk to combine. Add fish to
dish in one layer. Marinate for 30 minutes, turning once.

To make salmoriglio, combine lemon juice and a pinch of salt. Whisk until salt
has dissolved, then gradually add oil, whisking constantly for 20-30 seconds, or until mixture thickens. Whisk in 2 tablespoons hot water, then stir in parsley and oregano. Season and taste. The mixture should be very lemony.

Cut vegetables into equal pieces and, in a large bowl, toss with 2 tablespoons extra virgin olive oil. Arrange vegetables onto skewers. (If using wooden skewers, soak them in water for 30 minutes first). Barbecue for 10-12 minutes, or until charred in places, turning regularly.

Meanwhile, oil barbecue and grill fish for 8 minutes, turning once. Transfer to a serving dish. Serve with salmoriglio sauce, vegetables and lemon slices.

Fish and vegie chips with caper yogurt

Asian steamed fish

BBQ pesto fish

Seafood chow mein

More inspiration

Rose scented white chocolate mousse with candied walnutsI never really understood the desserts that were served in our house when I was growing up. My dad loved to experiment – tinned pineapple and sour cream was memorable – I remember it curdling, I...

Valentine's treat: marinated strawberry and rose ricotta cheesecake glassLike every women I love receiving roses, but what I enjoy even more is incorporating beautiful crimson roses in my cooking and Valentine's Day is the perfect time to use the perfumed flavour of roses...