• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsZinc, Copper, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cloves garlic, sliced

  2. juice of 1 lemon, plus slices, to serve

  3. 1 tablespoon chopped flat-lesaf parsley

  4. 1 teaspoon chopped fresh oregano

  5. 500g swordfish, about 1 1/2cm thick and cut into 4 equal pieces

  6. salmoriglio sauce

  7. 2 tablespoons lemon juice

  8. 2 tablespoons extra virgin olive oil

  9. 2 tablespoons chopped flat-leaf parsley

  10. 1 tablespoon chopped fresh oregano

  11. 1kg fresh vegetables, including corn, capsicum, zucchini, mushrooms, cherry tomatoes, eggplant, onion, potato

  12. 2 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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


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