Name: Grilled swordfish skewers
Yield: Serves 4
Cuisine: Greek
Ingredients: salt and ground black pepper; 75 ml/5 tbsp extra virgin olive oil; 2 red or green bell peppers, quartered and deseeded; sliced cucumber, sliced red onion and olives, to serve; large pinch of dried oregano; thick swordfish steaks, total weight 675–800 g/1½–1¾ lb, cut into 20–24 cubes; lemon wedges, to garnish; 1 garlic clove, crushed; 2 red onions, quartered

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Seeing a swordfish landed from a fishing boat in the main harbour on Alonnisos or in the little fishing village of Steni Vala is always an exhilarating sight. What is even better is the knowledge that soon there will be swordfish for sale at Niko’s fish shop and that xifias souvlaki – chunks of swordfish threaded on long metal skewers with onion and bell pepper – will be on the menu that night.