Another summer corker, perfect for the barbecue – thank you Simply Nutritious Delicious. The marinade combines fresh Sicilian flavours orange, chilli and oregano.
Serves: 3-4
Prep: 5 minutes
Cooking: 18 minutes
Total: 17 minutes
Difficulty: easy
INGREDIENTS
400g piece swordfish cubed – we sourced ours at Sankeys Tonbridge⠀
200g Jersey Royal potatoes, large ones halved widthways ⠀
2 courgettes cut into 2cm disks⠀
1 blood orange – peeled and cut into segments⠀
Leaves of your choice⠀
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For the marinade:⠀
Juice of 2 blood oranges, zest of one⠀
1 red chilli chopped⠀
3 tbsp olive oil⠀
1 garlic clove crushed⠀
Oregano or basil leaves
Boil the potatoes for 6 minutes. Drain and cool.⠀
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Combine the marinade ingredients and set aside half as a dressing. ⠀
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Combine the fish, courgettes and potatoes in the remaining orange marinade. Leave for 30 minutes but can be left in the fridge for up to 3 hours. ⠀
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Skewer the courgettes, swordfish and potatoes and cook for 12 minutes on a griddle or barbecue turning every two minutes.⠀
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Arrange the leaves on a plate and top with the orange segments.⠀
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Add the skewers and drizzle over the reserved orange dressing. ⠀
