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Orange and ginger fish skewers
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Prep Time:
75 minutes
Cook Time:
5 minutes
Total Time:
80 minutes
Ingredients:
  • 650g swordfish steaks, skin removed, cut into 3cm cubes
  • 5 oranges, rind finely grated, juiced
  • 2cm piece ginger, peeled, finely grated
  • 32.00 gm brown sugar
  • 250.00 ml couscous
  • 125.00 ml raisins
  • 250.00 gm boiling water
  • 62.50 ml slivered almonds, toasted
  • 125.00 ml flat-leaf parsley leaves, roughly chopped
  • olive oil cooking spray
  • lemon wedges, to serve
Instructions:
  • Skewer the fish pieces and arrange them in a stylish ceramic dish.
  • In a jug, mix together 1 tablespoon of orange rind, 1 1/2 cups of orange juice, ginger, and sugar. Pour the mixture over the fish, ensuring it is well coated. Cover and refrigerate for 30 minutes, if possible.
  • In a heatproof bowl, combine couscous and raisins. Cover with boiling water and let stand for 5 minutes. Mix in 1 tablespoon orange rind and 1 1/2 cups orange juice. Gently stir with a fork, then cover and let sit for 1 minute. Add almonds and parsley, and stir with a fork to fluff up the grains.
  • Heat the barbecue plate on high until sizzling. Lightly oil the skewers. Grill the skewers, flipping regularly, for 4 to 5 minutes until the fish is perfectly cooked. Place on a plate, cover, and let stand for 5 minutes.
  • Plate the couscous, then elegantly arrange the fish skewers on top before serving with a side of zesty lemon.

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