Seafood skewers
SERVES 8 PREP AND COOK TIME 50 MINUTES
16 large uncooked king prawns (1.12kg) 6 squid hoods (900g)
800g swordfish steaks or other firm white fish
½ cup (125ml) extra virgin olive oil 3 teaspoons finely grated lemon rind 2 tablespoons lemon juice
4 cloves garlic, crushed
⅓ cup fresh dill, chopped finely
3 green onions, chopped
1 lemon, rind removed in long, thin strips (see Tips)
GREEK SALAD
2 baby cos lettuce (360g), torn
2 Lebanese cucumbers (260g), chopped 400g tomato medley, chopped
380g watermelon radishes, sliced thinly (see Tips)
2 green onions, sliced thinly
½ cup fresh dill sprigs
200g firm fetta, cut into 1.5cm cubes you will need 32 skewers for this recipe.
1 If using metal skewers, oil them well. If using bamboo skewers, soak in water for 20 minutes.
2 Shell and devein prawns, leaving heads and tails intact. Cut squid in half
lengthways; cut into 4cm lengths. Cut fish into 3cm x 8cm pieces. Place seafood in a shallow glass or ceramic dish.
3 Thread prawns lengthways onto 16 skewers. Thread squid onto 8 skewers. Thread swordfish onto another 8 skewers.
4 To make dressing, whisk oil, grated rind, juice, garlic, dill and green onion in a bowl until combined. Transfer half dressing to a small bowl for salad; refrigerate. Pour remaining dressing over seafood; toss gently to coat. Refrigerate while preparing salad.
5 GREEK SALAD Place ingredients in a large bowl.
6 Heat a barbecue or grill plate over high heat. Season skewers. Cook the fish skewers for 3 minutes on each side. Cook the prawn and squid skewers for 2 minutes on each side or until prawns have changed colour and squid is just cooked through.
7 Pour reserved dressing over Greek salad; toss gently to coat. Sprinkle skewers with lemon rind, serve with salad.
Not suitable to freeze or microwave.