نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

سمك أبو سيف الصقلي مع صلصة الكبر والنعناع والزيتون الأخضر

Italian 15 Mins Prep · 10 Mins Cook

Pit and finely chop the olives. Roughly chop the mint and oregano, reserving some mint for serving.
To make the dressing, place the olives, herbs and capers in a medium bowl. In a small jug, whisk together the lemon juice and 80ml of olive oil. Stir through the caper and olive mixture and set aside.
Prepare a BBQ to a medium heat.
Combine 2 tbsp of olive oil, sea salt flakes and freshly ground pepper. Skin, bone and cube the swordfish and toss in the dressing. Thread the swordfish cubes onto a dried oregano twig or skewers.
Cook the swordfish over a medium hot grill for 5-10 minutes or until just opaque.
Peel the oranges and slice into 2cm thick slices.
Serve the skewers hot with the orange slices, olive and caper dressing and fresh mint leaves.