15'
4

Σχετικά με τη συνταγή

Calories ~760kcal
Protein ~49g
Carbohydrates ~38g
Fat ~49g
Mediterranean
Preparation 15'
Cooking 30'
Servings 4

Διατροφική αξία ανά μερίδα

Calories ~760kcal
Protein ~49g
Carbohydrates ~38g
Fat ~49g
The recipe

SWORDFISH SKEWERS WITH BOILED VEGETABLE SALAD

Mediterranean
15' Preparation
30' Cooking
4 Servings
Nutrition per serving
~760 kcal Calories
~49 g Protein
~38 g Carbohydrates
~49 g Fat

Ingredients

For the swordfish skewers

  • 1 kg fresh swordfish fillet
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 yellow onion
  • 50 ml olive oil
  • 1 lemon
  • Salt and pepper

For the Salad

  • 400 gr small zucchini
  • 400 gr potatoes, peeled and cut into 3 × 3 cm cubes
  • 150 gr cherry tomatoes

For the Lemon-Anchovy Vinaigrette

  • 1 lemon, zest and juice
  • 100 ml olive oil
  • ½ bunch fresh dill, tender tips only
  • 2-3 anchovy fillets
  • 3 scallions
  • 1 sprig rosemary
  • 1 tbsp capers, rinsed and drained
  • Salt and freshly ground black pepper
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METHOD

Prepare the swordfish skewers

Cut the swordfish into approximately 2 × 2 cm cubes. Cut the bell peppers and onion into similarly sized pieces. Thread the ingredients alternately onto wooden skewers, combining the fish with the peppers and onion.

Prepare the vinaigrette

Finely chop the anchovy fillets and mash them with the flat side of a knife. Finely chop the scallions, capers, and rosemary.

In a bowl, combine the anchovies, chopped ingredients, lemon zest and juice, olive oil, salt, and freshly ground black pepper. Add the finely chopped dill last and mix well.

Prepare the vinaigrette

Finely chop the anchovy fillets and mash them with the flat side of a knife. Finely chop the scallions, capers, and rosemary.

 

In a bowl, combine the anchovies, chopped ingredients, lemon zest and juice, olive oil, salt, and freshly ground black pepper. Add the finely chopped dill last and mix well.

Finish the salad

Drain the potatoes and zucchini and let them cool for approximately 5’. Quarter the cherry tomatoes and add them to the vegetables. Pour the vinaigrette over the vegetables while they are still warm and toss gently. Transfer the salad to a serving platter.

Grill the skewers

Brush the skewers with the olive oil and season with salt and pepper. Heat a grill pan over high heat until very hot. Grill the skewers for approximately 2–3’ per side, until nicely browned and cooked through.

 

Add a little rosemary to the grill pan while cooking. Toward the end, sprinkle the skewers with fleur de sel and squeeze the juice of the lemon over them. Remove from the heat and arrange the skewers directly on the platter with the salad. Serve immediately.

TIPS

Grill the swordfish over high heat for a short time to achieve a nice crust while keeping it juicy.

Dress the potatoes and zucchini while they are still warm so they absorb the vinaigrette more effectively.

Do not rinse the cooked vegetables after draining, as this cools them and prevents the vinaigrette from coating them as well.

Add the dill at the end to preserve its fresh aroma.

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