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.

  • 15 mins preparation
  • 20 mins cooking
  • 10 mins marinating
  • Serves 4
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Swordfish skewers with coriander pilaf
  • 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
  • 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.


If liked, line the char-grill with baking paper for ease of cleaning.

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