Serving size: Serves 4
Cuisine type: Italian, Modern Australian
Cooking time: Less than 60 minutes
Special options: Egg free, Gluten free, Heart friendly, Low Carb, Nut free
Course: Main
Favourite flavours: Seafood

Swordfish with salmoriglio and barbecued vegetables

From the November 2005 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
juice of 1 lemon, plus slices, to serve
1 tablespoon chopped flat-lesaf parsley
1 teaspoon chopped fresh oregano
500g swordfish, about 1.5cm thick and cut into 4 equal pieces
salmoriglio sauce

Salmoriglio sauce:
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh oregano

Barbecued vegetables:
1kg fresh vegetables, including corn, capsicum, zucchini, mushrooms, cherry tomatoes, eggplant, onion, potato
2 tablespoons extra-virgin olive oil

METHOD

Preheat barbecue to medium-hot. Combine oil, garlic, lemon juice, parsley and oregano in a baking dish. Season, then whisk to combine. Add fish to
dish in one layer. Marinate for 30 minutes, turning once.

To make salmoriglio, combine lemon juice and a pinch of salt. Whisk until salt
has dissolved, then gradually add oil, whisking constantly for 20-30 seconds, or until mixture thickens. Whisk in 2 tablespoons hot water, then stir in parsley and oregano. Season and taste. The mixture should be very lemony.

Cut vegetables into equal pieces and, in a large bowl, toss with 2 tablespoons extra virgin olive oil. Arrange vegetables onto skewers. (If using wooden skewers, soak them in water for 30 minutes first). Barbecue for 10-12 minutes, or until charred in places, turning regularly.

Meanwhile, oil barbecue and grill fish for 8 minutes, turning once. Transfer to a serving dish. Serve with salmoriglio sauce, vegetables and lemon slices.