cook Swordfish Souvlaki with White Cabbage Salad and Roasted Pepper Yogurt Sauce

From Paul Bloxham, Sky Taste
Serves 4

500g skinless swordfish loin, cut into 3cm cubes
1 tbsp fresh lemon juice
1/2 tsp dried oregano, crumbled
2 cloves garlic crushed
2 shallots finely chopped
2 tbsp olive oil
2 tbsp of fresh white breadcrumbs
Four bamboo skewers, soaked in water
600g white cabbage, thinly sliced
8oz diced slab bacon
3 lemons, juiced
1 tbsp grain mustard
2 tbsp chopped parsley
2 tbsp toasted caraway
Salt and pepper, to taste

1. In a bowl toss swordfish with lemon juice, oregano, garlic, shallots, olive oil, breadcrumbs, salt and pepper to taste and marinate, covered and chill for 15 minutes. Cook grill on a griddle pan for 1 minute on each of the 4 sides and serve immediately with the cabbage salad and spiced yogurt.

2. In a hot sauté pan add the diced bacon and cook until crisp. Pour off half of the excess fat and whisk in lemon juice and mustard. Add the blanched cabbage, check seasoning, and toss in the caraway and parsley then serve.

Roasted Pepper Yogurt Sauce

1 pot Greek yogurt
4 roasted peppers, or 2 roasted red peppers
6 cloves garlic, coarsely chopped
2 tsp grated lemon zest
2 tsp chopped fresh oregano leaves
Salt and freshly ground pepper

1. Put all ingredients, except salt and pepper, in a blender and blend until smooth. Season, to taste, with salt and pepper. Transfer to a small serving bowl.

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