Recipes

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This month, Swordfish Souvlaki.

Ingredients

1 kg of swordfish cut into one inch cubes. Cherry tomatoes. Bay leaves (if large break in half, if small use whole). 1 pepper (any colour), seeded and cut into squares. Half a cup of olive oil. A third of a cup of freshly squeezed lemon juice. 1 bay leaf, crushed. 1 teaspoon of sea salt. A quarter of a teaspoon of freshly ground pepper. 2 tablespoons of minced garlic.

Instructions

Whisk together the olive oil and the lemon juice until thick and creamy. Whisk in remaining marinade ingredients - crushed bay leaf, salt, pepper, garlic. Place the swordfish cubes in a plastic bag and pour in the marinade. Seal the bag and turn it several times until the fish is well coated. Place in the fridge and marinate for two to three hours, turning the bag occasionally. If using bamboo skewers, soak in water for 30 minutes. Place a piece of swordfish on a skewer, then a bay leaf, a cherry tomato and a piece of pepper. Repeat until each skewer has three of each ingredient. Grill for 8-9 minutes, turning to cook evenly. (Swordfish is done when juices bubble up, looking like white curds.) Serve with rice.

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