Grilled Swordfish Skewers with Mint Yoghurt and Golden Calmansi Flavour Pearls

Grilled Swordfish Skewers with Mint Yoghurt and Golden Calmansi Flavour Pearls is a great dish for the BBQ. Fabulous fresh Swordfish pieces are marinated in a little Olive Oil, Garlic and toasted Coriander then quickly grilled.
Great served as a share plate for a cocktail style service or individually plated with a few skewers per person as an entree or main course. The stunning Lime/Mandarin like notes of our Golden Calmansi Flavour Pearls add just the right citrus note with the smokiness of the BBQ. Add a dish of the creamy Mint Yoghurt and you’re onto a winner.

What you’ll need 

• • Swordfish steaks – allow 150g per person (thick cut pieces if possible)
  • Olive Oil
  • Garlic – crush 1 clove
  • Coriander seeds – 1 teaspoon per portion ( easy to just toast 1/4 cup and store what you don’t use)
  • Greek Yoghurt – 1/4 cup per person
  • Mint – fresh leaves
  • Sea Salt & Black Pepper
  • Golden Calmansi Flavour Pearls
  • Skewers 

To do

First lets toast the Coriander seeds to bring out the best flavour. Add a heavy bottom fry pan to the stove on a medium heat. Pop the Coriander seeds in and keep them moving about over the heat until they become fragrant but NOT burnt. Once they have cooled down simply add them into a spice grinder or use a mortar and pestle to grind them. Even just cut them with a sharp knife if you don’t own a spice grinder or mortar & pestle. 

Next

Add a good dash of Olive oil into a dish large enough for the Fish. Add 1/2 teaspoon per portion of the ground Coriander and half of the minced Garlic (more if you are a Garlic lover). Cut the Fish into smaller chunks appropriate in size for your skewers. You could thread several pieces onto longer skewers or one smaller piece if you select a cocktail type skewer as we did. Or just leave as a steak. Add the Fish into the marinade. Refrigerate until required.

Finely slice your fresh Mint leaves adding around 2 good sized leaves per 1/4 cup of Yoghurt. Combine the Yoghurt, sliced Mint, remaining garlic, 1/2 teaspoon of ground Coriander and season really well. If it’s very thick I like to add some Extra Virgin Olive Oil to thin it a touch and add flavour. Refrigerate until required.

To serve

Onto a super hot BBQ add the Swordfish pieces, giving them a good dash of Salt and Pepper too (don’t forget to thread them onto skewers before hand) and cook to your desired doneness. (I like it still a bit pink in the middle) While they are cooking add a spoonful or dish of the Mint Yogurt onto your plate/s with a little extra Mint leaves for garnish if you have it. Simply add the cooked Swordfish skewers directly onto the plate then top with Golden Calmansi Flavour Pearls. 

Enjoy

Until next time

From the Peninsula Larder Team

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.” 

 — Guy Fieri