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Griddled swordfish skewers with charred spring onions and herb tahini
Serves 4 Starters and mains
Ingredients
- 4 x 150g-200g swordfish steaks, each cut in half across
- 2tbsp white wine
- 3tbsp extra virgin olive oil
For the herb tahini
- 5tbsp tahini
- juice 1 lemon
- 9tbsp finely chopped parsley
- 1 garlic clove, finely grated
- pinch sugar
For the spring onions
- 6 fat spring onions, halved lengthways
- 4tbsp extra virgin olive oil
- 1 large lemon, finely zested and juiced
- 1⁄4tsp black peppercorns, finely ground
- 1⁄4tsp salt
- 1tbsp chopped parsley
- 100g feta cheese
You will need
- 8 wooden or bamboo skewers, soaked in cold water for around 30 minutes
Method
Season the fish with some sea salt flakes and freshly ground black pepper. Mix the wine and oil together and pour over the fish to marinate. Set aside while preparing the other ingredients.
To make the herb tahini, put the
ingredients in a mini processor
with 4tbsp water and blitz to
a fine purée. For a very smooth
result, pass the mixture through a sieve set over a bowl, pushing
it through with a ladle using a
circular movement. Transfer to a small serving dish and chill.
To prepare the onions, put them on a tray and coat with 2tbsp of the oil. Make a dressing by mixing the rest of the oil with the lemon zest and juice, pepper, salt and parsley.
Heat a ridged griddle pan and, when smoking hot, lower the heat a little and sear the onions on the cut side to create dark stripes. Turn them over and, when slightly wilted, transfer to a serving dish and pour over the dressing, turning them gently to coat. Crumble the feta over the top.
Clean the ridged griddle pan. Thread a piece of fish onto each skewer and place on kitchen paper to drain a little. Griddle for 2 minutes on one side and around 1 minute on the other, until seared but still pink in the middle. Add sea salt flakes to taste, then serve with the charred spring onions and spoonfuls of the herb tahini.
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