Swordfish steaks are perfect for the barbecue and cooking them on bay and rosemary skewers infuses the meat with a delicious flavor
3 swordfish steaks (about 21 02./6OO g in total), cut into 1 -in. (3-cm) pieces
2 tablespoons lemon juice
1 tablespoon finely chopped fresh oregano
2 bay leaves (preferably fresh), shredded
1 clove garlic
2 tablespoons olive oil
4 fresh rosemary sprigs
4 large fresh bay sprigs
4 large flour tortillas
2 small tomatoes, halved and thinly sliced
1 Lebanese cucumber, thinly sliced diagonally
4 tablespoons baba ganoush (eggplant dip)
1 Strip all but the top leaves from rosemary and bay sprigs to make skewers.
2 Combine swordfish in large bowl with lemon juice, oregano, shredded bay leaves, garlic and oil; marinate 30 minutes.
3 Preheat barbecue grill on medium. Thread swordfish pieces onto skewers.
4 Cook skewers 2 minutes each side, or until cooked to your liking.
5 Place tortillas on a work surface or cutting board; top with baby spinach, tomato, cucumber and skewers. Remove fish from skewers. Roll up tortillas; cut crosswise to serve. Serve baba ganoush on the side.
Preparation 10 minutes plus 30 minutes marinating
Cooking 4 minutes
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