Chargrilled Fish Skewers & Zingy Lemon Salsa with Fennel & Orange Salad
From Ainsley’s Taste of Malta, ITV.
Swordfish features heavily on Maltese restaurant menus, usually as the popular dish Pixxispad Mixwi – swordfish fillets marinated in wine, lemon and herbs and then simply grilled or fried. Inspired by this dish I’ve made tasty fish skewers and a twist on a salsa verde – a spiced herby lemon dressing with punchy capers and salty anchovies. The fennel and orange salad makes a refreshing side – a celebration of Sicilian influenced Maltese flavour that’s simple to make and delicious to eat. While not indigenous to Malta, the island’s orange trees are thought to have been planted by the Arabs in the 9th/10th centuries and the island is now known for having some of the best citrus fruits across the med. Swordfish can be pricey, but this works equally well with any firm white fish or tuna/salmon if you prefer.
Method
In a large bowl mix together the wine, olive oil, lemon juice and zest, garlic, marjoram and paprika. Add the swordfish and toss to coat. Cover and chill to marinate for 30 minutes or up to 45 minutes – no longer or the lemon will start to ‘cook’ the fish.
Make the salsa: Put the garlic, anchovies, chilli, lemon zest, herbs and spices in a small food processor and pulse to a coarse paste (alternatively grind in a pestle and mortar). Add enough olive oil until you have the consistency of a textured drizzling sauce. Stir in the capers, add lemon juice to taste and season.
To make the salad dressing, place the reserved orange juice into a small bowl and add the oil, white balsamic and honey. Whisk until well combined and lightly season to taste.
Preheat the BBQ if using. Remove the swordfish from the marinade, shaking off any excess. Thread the cubes on to skewers, alternating with folded over slices of lemon. Drizzle with a little oil and season. Lightly oil the grill of the BBQ and place the skewers on the grill. Cook for 2-3 minutes without moving and then turn and cook the other side for 2-3 minutes or until cooked through. Alternatively cook on an oiled griddle pan over a medium heat.
Meanwhile, put the shaved fennel, orange slices, olives and mint in a bowl. Drizzle over some of the dressing and gently toss.
Serve the fish skewers drizzled with dressing and with the fennel salad garnished with reserved fennel fronds and mint leaves.
Ingredients
- For the Fish Skewers
- 700g swordfish steaks, skin removed, cut into large cubes
- 60ml white wine
- 2 tbsp olive oil
- 2-3 large lemons, juice and zest of 1, 1-2 thinly sliced
- 1 clove of garlic, minced
- 1 tsp fresh marjoram or oregano leaves
- sea salt
- For the Lemon Salsa
- 2 cloves of garlic, peeled
- 2 good quality anchovies, chopped
- 1 medium-hot green chilli, deseeded, chopped
- ½ lemon, juice and zest
- small bunch (20g) of fresh coriander
- 10g flat-leaf parsley leaves
- ¼ tsp ground cumin
- extra-virgin olive oil
- 1 tbsp small capers, rinsed and drained, roughly chopped (optional)
- For the Fennel & Orange Salad
- 2 medium fennel bulbs, thinly shaved (with a mandolin if you have one), fronds reserved
- 2 large oranges (1 blood orange, 1 navel is nice), peeled, sliced or segmented, juice reserved
- 3 tbsp extra virgin olive oil
- 1 tbsp white balsamic vinegar or lemon juice
- 2 tsp runny honey
- small handful of black olives, pitted, sliced into rings
- flaky sea salt
- handful of small mint leaves