| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | High-protein |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 568 |
| Fat | 37g |
| Saturates | 2g |
| Protein | 48g |
| Carbs | 15g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Pit and finely chop the olives. Roughly chop the mint and oregano, reserving some mint for serving.
2
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.
3
Prepare a BBQ to a medium heat.
4
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.
5
Cook the swordfish over a medium hot grill for 5-10 minutes or until just opaque.
6
Peel the oranges and slice into 2cm thick slices.
7
Serve the skewers hot with the orange slices, olive and caper dressing and fresh mint leaves.
