Fish
Garlic Butter Fish with Crushed Potatoes
Garlic-butter fish pairs moist white fish with roughly crushed potatoes that catch the lemony pan sauce. The potatoes retain small pieces rather than becoming…
Fish
Grilled Swordfish Souvlaki
Swordfish souvlaki uses firm fish cubes with lemon, oregano and grilled vegetables. Swordfish holds its shape on skewers better than very delicate white fish, but can become dry when overcooked. Tzatziki provides a cool contrast to the grilled surface.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Cut cubes evenly and keep the acidic marinade within the stated time. Use separate vegetable skewers if onions and peppers need longer. Swordfish has specific mercury-related suitability limits; follow current official fish advice for pregnant people and children.
Cook over controlled heat, turning to colour multiple sides. Check the fish centre reaches 63°C or is opaque and flakes readily, then stop cooking. Keep clean serving sauce and utensils separate from raw-fish preparation.
Dry, firm cubes usually indicate excessive cooking or uneven sizing. Burnt vegetables beside pale fish suggest mismatched pieces or heat placement. Do not extend fish cooking simply to finish a thick onion wedge.
About This Recipe
Swordfish souvlaki uses firm fish cubes with lemon, oregano and grilled vegetables. Swordfish holds its shape on skewers better than very delicate white fish, but can become dry when overcooked. Tzatziki provides a cool contrast to the grilled surface.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Skewers
- ✓ Grill pan
- ✓ Mixing bowl
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Marinate briefly: Toss swordfish with olive oil, lemon, garlic, oregano, salt and pepper for 20–30 minutes only.
- Thread the skewers: Alternate fish, pepper and onion, leaving slight gaps and keeping fish cubes similar in size.
- Prepare the grill: Preheat the grill to high and clean and oil the bars well to reduce sticking.
- Cook: Grill for about 2–3 minutes on each of four sides until marked and just opaque through the centre.
- Rest briefly: Move the skewers to a warm plate for 2 minutes; long resting can dry lean swordfish.
- Serve: Plate with warm pita, tzatziki, parsley and lemon, spooning any clean herb oil over the vegetables.
Chef Notes & Tips
Acid can change the fish texture quickly, so keep the lemon marinade short and cook only until just opaque. Allow the brief refrigerated marination described in the recipe in addition to active preparation.
Ingredient choices: Cut cubes evenly and keep the acidic marinade within the stated time. Use separate vegetable skewers if onions and peppers need longer. Swordfish has specific mercury-related suitability limits; follow current official fish advice for pregnant people and children.
Cooking control: Cook over controlled heat, turning to colour multiple sides. Check the fish centre reaches 63°C or is opaque and flakes readily, then stop cooking. Keep clean serving sauce and utensils separate from raw-fish preparation.
If something goes wrong: Dry, firm cubes usually indicate excessive cooking or uneven sizing. Burnt vegetables beside pale fish suggest mismatched pieces or heat placement. Do not extend fish cooking simply to finish a thick onion wedge.
Ingredient Substitutions
- ↔ Swordfish → firm tuna or monkfish
- ↔ Pita → lemon rice
- ↔ Tzatziki → herb tahini sauce
Food Safety & Doneness
Keep raw fish refrigerated and check for bones. Cook fish to at least 63°C in the thickest part. Keep raw-fish tools separate from ready-to-eat garnishes.
Serving & Plating
Serve with warm pita, tzatziki, lemon and parsley. Choose a different suitable fish for diners who need to avoid swordfish, adjusting handling and cooking to that fish.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Discover More
Related Recipes
Fish
Fish
Thai Coconut Fish Curry
Thai coconut fish curry combines firm white fish, green beans and peppers in a red-curry coconut broth. Fish sauce brings salt and savouriness, while…
Fish
Herb Crusted Cod
Herb-crusted cod has a light mustard-bound breadcrumb topping over moist, flaky fish. Parsley, chives and lemon give the crust freshness. The topping should be…
Community Reviews
Rate & Review This Recipe
No reviews yet. Be the first to rate this recipe.