Swordfish Souvlakia with Fennel and
Parsley Salad
When ancient Greeks sacrificed animals to the gods, the ritual was carried out with a sword. The sacrificial meat would then be cooked and offered for consumption off the sword. The Greek word souvla means both “skewer” and “sword,” so when you consume a souvlakia you are eating a “little sword.” Traditionally souvlakia are cooked with meat and vegetables, but I also really enjoy them made with seafood—use any kind of fish, shrimp, octopus, or mussels.
You may be surprised to see fish sauce used in the recipe, something that is usually associated with Asian cooking. However, the ancient Greeks used to manufacture a liquid from fermented fish called garos, and it was one of the main sauces used …show more content…
Serves 4
4 tablespoons fennel seeds
2 pounds swordfish, skin removed and cut into cubes
Grated zest of 2 lemons
1–2 teaspoons fish sauce
Cracked pepper
5 tablespoons extra virgin olive oil
1 lemon, cut into wedges
For the fennel and parsley salad
1 baby fennel bulb, thinly sliced
3 tablespoons flat-leaf parsley leaves
Juice of ½ lemon
Sea salt
2 tablespoons extra virgin olive oil
Gently heat a frying pan, add the fennel seeds, and toss for about 30 seconds until you can smell their aroma. Place in a mortar and roughly grind with a pestle. Place the swordfish chunks in a bowl, add the fennel seeds, lemon zest, fish sauce, cracked pepper, and olive oil, and mix well. Cover and marinate in the fridge for 2–3 hours.
Meanwhile, soak eight wooden skewers in water for about 1–2 hours to ensure they do not burn during cooking. Alternatively you could use metal skewers. Thread the swordfish onto the skewers. Heat an oiled chargrill pan, add the souvlakia, and cook for 5 minutes on each side until cooked through and lightly browned.
In the meantime, make the salad. Place the fennel and parsley in a bowl, add the lemon juice, sea salt, and olive oil, and toss through.
Arrange the salad on a serving platter. Top with the souvlakia and serve
Parsley Salad
When ancient Greeks sacrificed animals to the gods, the ritual was carried out with a sword. The sacrificial meat would then be cooked and offered for consumption off the sword. The Greek word souvla means both “skewer” and “sword,” so when you consume a souvlakia you are eating a “little sword.” Traditionally souvlakia are cooked with meat and vegetables, but I also really enjoy them made with seafood—use any kind of fish, shrimp, octopus, or mussels.
You may be surprised to see fish sauce used in the recipe, something that is usually associated with Asian cooking. However, the ancient Greeks used to manufacture a liquid from fermented fish called garos, and it was one of the main sauces used …show more content…
Serves 4
4 tablespoons fennel seeds
2 pounds swordfish, skin removed and cut into cubes
Grated zest of 2 lemons
1–2 teaspoons fish sauce
Cracked pepper
5 tablespoons extra virgin olive oil
1 lemon, cut into wedges
For the fennel and parsley salad
1 baby fennel bulb, thinly sliced
3 tablespoons flat-leaf parsley leaves
Juice of ½ lemon
Sea salt
2 tablespoons extra virgin olive oil
Gently heat a frying pan, add the fennel seeds, and toss for about 30 seconds until you can smell their aroma. Place in a mortar and roughly grind with a pestle. Place the swordfish chunks in a bowl, add the fennel seeds, lemon zest, fish sauce, cracked pepper, and olive oil, and mix well. Cover and marinate in the fridge for 2–3 hours.
Meanwhile, soak eight wooden skewers in water for about 1–2 hours to ensure they do not burn during cooking. Alternatively you could use metal skewers. Thread the swordfish onto the skewers. Heat an oiled chargrill pan, add the souvlakia, and cook for 5 minutes on each side until cooked through and lightly browned.
In the meantime, make the salad. Place the fennel and parsley in a bowl, add the lemon juice, sea salt, and olive oil, and toss through.
Arrange the salad on a serving platter. Top with the souvlakia and serve