Name: Swordfish skewers with coriander pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil, plus extra for cooking; 2 green onions, thinly sliced, plus extra to garnish; 2 clove garlic, crushed; 1 1/2 cup long grain rice; 2 1/2 cup salt-reduced chicken stock; 2 limes, juiced, zest finely grated; 1/2 cup coriander leaves, roughly chopped, plus extra to garnish; 750 gram swordfish, cubed; 8 bamboo skewers, soaked; extra lime wedges, to serve; Green chilli yoghurt; 2/3 cup greek yoghurt; 1 lebanese cucumber, seeded, finely chopped; 1/3 cup chopped coriander; 1 long green chilli, deseeded, finely chopped; 1 lime, juiced, zest finely grated

Swordfish skewers with coriander pilaf

These delicious swordfish skewers are great for a quick and filling weeknight dinner. The kids will love using their hands to eat the skewers, and you'll love knowing you're getting a good dose of protein. Win, win.

Serves 4

Prep

15M

Cook

20M

Marinate

10M

Total

35M

Ingredients

1 tablespoon olive oil, plus extra for cooking

2 green onions, thinly sliced, plus extra to garnish

2 clove garlic, crushed

1 1/2 cup long grain rice

2 1/2 cup salt-reduced chicken stock

2 limes, juiced, zest finely grated

1/2 cup coriander leaves, roughly chopped, plus extra to garnish

750 gram swordfish, cubed

8 bamboo skewers, soaked

extra lime wedges, to serve

Green chilli yoghurt

2/3 cup greek yoghurt

1 lebanese cucumber, seeded, finely chopped

1/3 cup chopped coriander

1 long green chilli, deseeded, finely chopped

1 lime, juiced, zest finely grated

Method

1.In a medium saucepan, heat oil on high. Saute onion and garlic 1-2 minutes. Add rice and cook, stirring 1 minute to coat well. Mix in stock. Bring to the boil.

2.Reduce heat to low and simmer, covered 15 minutes. Remove from heat and set aside covered for 10 minutes. Fluff grains with a fork and stir through lime juice, zest and coriander.

3.Meanwhile, make green chilli yoghurt: In a bowl, combine all ingredients. Season.

4.Preheat a char-grill pan or barbecue plate on high. Thread fish onto skewers. Season with salt and pepper and drizzle with olive oil. Cook fish 2-3 minutes each side. Serve with pilaf and chilli yogurt.