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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