Miguel Maestre's Nicoise Swordfish Skewers

Serves : 6

Time needed : 45m

Difficulty : easy

Swordfish, a sweet and succulent fish, goes perfectly with salsa verde. Combine it with cherry tomatoes, zucchini, olives and chat potatoes – and you have yourself a tasty entertaining delight.

Ingredients

Method

Ingredients

300g thick swordfish steak, cut

into 12 large cubes

6 small chat potatoes, boiled and

cut in half

6 zucchini flowers, cut in half

12 pitted green olives

12 cherry tomatoes

¼ small red onion, split into petals

Olive oil

Sea salt to taste

1 cup pitted green olives

2 large handfuls of parsley

1 handful of mint

1 long red chilli, stem removed

1 tablespoon sherry vinegar or

white wine vinegar

Extra virgin olive oil, to combine

Ingredients

Method

1. Firstly, thread ingredients tightly together onto 12 skewers. Drizzle with olive oil and season lightly with sea salt.

2. Meanwhile, blend salsa verde ingredients together, adding enough oil to form a pesto consistency.

3. Transfer skewers to a hot grill or barbecue and sear both sides for 1- 2 minutes, or to your liking. Arrange skewers onto your serving platter, coat generously with salsa verde and serve immediately.

For more everyday inspiration, updates on the latest trends and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news, and exclusive events from your local Stockland Shopping Centre.

All reasonable care has been taken to ensure that the information is correct at the time of the content going live. However, no warranty is given as to the accuracy of that information. The information may change from time to time without notice.

Our Privacy Policy sets out how we, Stockland Corporation Limited and our related companies and trusts (“We”), collect, use, store, disclose and manage your personal information. More information can be found here.