Tikka swordfish skewers with feta rice

Recipes / Fish

Spice up tonights fish dinner with tandoori flavours.

Recipe «Tikka swordfish skewers with feta rice» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 650g swordfish steak, skin removed, cut into 3cm cubes, 2 tbsp tandoori paste, 2 garlic cloves, crushed, 3cm piece ginger, peeled, grated, 1/2 cup plain yoghurt , 1/2 lemon, juiced, 1/4 cup vegetable oil, 1 brown onion, finely chopped , 1 1/2 cups basmati rice, rinsed, 3 cups Massel chicken style liquid stock, 1 bay leaf, 150g feta cheese, crumbled, 1/4 cup coriander leaves.

Ingredients:

  • 650g swordfish steak, skin removed, cut into 3cm cubes 
  • 2 tbsp tandoori paste 
  • 2 garlic cloves, crushed 
  • 3cm piece ginger, peeled, grated 
  • 1/2 cup plain yoghurt 
  • 1/2 lemon, juiced 
  • 1/4 cup vegetable oil 
  • 1 brown onion, finely chopped 
  • 1 1/2 cups basmati rice, rinsed 
  • 3 cups Massel chicken style liquid stock 
  • 1 bay leaf 
  • 150g feta cheese, crumbled 
  • 1/4 cup coriander leaves 

Instructions

  1. Thread fish pieces onto skewers. Place in a shallow ceramic dish.
  2. Combine tandoori paste, garlic, ginger, yoghurt and 1 tablespoon lemon juice in a bowl. Stir in 1 tablespoon oil and salt. Brush fish skewers with tandoori mixture. Cover and refrigerate for 30 minutes.
  3. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring, for 2 to 3 minutes or until soft. Add rice. Cook, stirring constantly, for 1 minute.
  4. Stir in stock and bay leaf. Bring to the boil. Reduce heat to low and simmer, covered, for 10 to 15 minutes or until rice is tender and has absorbed stock. Remove from heat. Stand, covered, for 5 minutes. Remove bay leaf.
  5. Preheat a barbecue plate on medium-high. Brush plate with remaining oil. Cook skewers, turning often, for 4 to 5 minutes or until fish is just cooked. Transfer to a plate. Cover and set aside for 5 minutes.
  6. Spoon rice into bowls. Top with skewers. Sprinkle with feta and coriander. Serve.