Fish Entertaining

Swordfish shish with charred brussel sprouts

Name: Swordfish shish with charred brussel sprouts recipe
Yield: 4
Ingredients: 1kg skinless swordfish, cut into rough 3cm pieces; 200g natural Greek yoghurt; 2 1/2 tbs shish tawook spice (from Middle Eastern food shops); 500g brussels sprouts, halved; 1 large red onion, thinly sliced; 2 tsp sumac; 100ml extra virgin olive oil, plus extra to drizzle; Juice of 1 lemon; Good-quality toum dip (optional), to serve

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by Paul Farag

CHEF

Apr 12, 2021

You will need 8 x 30cm metal skewers for this recipe.

1kg skinless swordfish, cut into rough 3cm pieces
200g natural Greek yoghurt
2 1/2 tbs shish tawook spice (from Middle Eastern food shops)
500g brussels sprouts, halved
1 large red onion, thinly sliced
2 tsp sumac
100ml extra virgin olive oil, plus extra to drizzle
Juice of 1 lemon
Good-quality toum dip (optional), to serve

Method

1.

Place the swordfish, yoghurt and shish tawook spice in a bowl. Season and toss to combine. Marinate in the fridge for 1 hour, or, if time permits, overnight.
2.

Heat a lightly greased barbecue or chargrill pan to high. Add brussels sprouts and cook, turning frequently, for 3-5 minutes until charred all over. When cool enough to handle, shred into a large bowl. Add red onion and sumac, season and toss to combine.
3.

To make the dressing, whisk together oil and lemon juice. Season and set aside.
4.

Thread 4-5 pieces of swordfish on each skewer, place on a tray and drizzle with oil. It should make about 8 skewers but you may end up with more. Barbecue skewers (in batches if necessary), turning frequently, for 5-6 minutes until cooked and charred. Rest for 5 minutes before serving.
5.

Dress salad and toss to combine. Spread toum, if using, on a platter. Arrange salad on top and serve with swordfish shish.