Deconstructed Coriander Swordfish Kebab

During our 2016 Philadelphia Staycation, we had the pleasure of visiting Kanella Grill for dinner. In addition to the regular menu, there were several specials that night, among them a coriander-crusted swordfish kebab. We couldn’t order everything, so although we were tempted by the swordfish kebab, we didn’t get it that night. However, it did inspire us to try something similar at home that weekend. We don’t have a grill so we couldn’t make proper kebabs, but we hoped to at least approximate the flavors.

Ingredients:

For the swordfish:

  • one swordfish fillet (0.75-1 lb)
  • 1 tbsp whole coriander seeds
  • 1 tsp whole pink peppercorns
  • salt
  • olive oil

For the veggies:

  • 2 red bell peppers
  • 1 onion
  • 2 cloves of garlic
  • oregano
  • salt & pepper
  • olive oil
  • ghee

For the lemon rice:

  • 1 cup long grain brown rice
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • salt
  • lemon zest
  • 2 cups chicken broth

For garnish:

  • fresh parsley

We bought a local swordfish fillet (approximately 3/4 lb) from Shore Catch at the Saturday Rittenhouse farmers’ market and cut it into cubes. In a mortar & pestle, we crushed 1 tbsp coriander seeds and 1 tsp pink peppercorns. We rubbed the dry spices with the swordfish cubes, sprinkled with salt, drizzled with olive oil, and refrigerated until ready to cook.

In the meantime, we made a batch of lemon rice and added extra lemon zest – see Butter with a Side of Bread for the recipe.

For the kebab veggies, we preheated the oven to 400 degrees F. We cut 2 red bell peppers into large chunks, and one onion into 1/8 chunks, approximating the size that one would use if threading on a skewer for a kebab. On a foil-lined sheet pan, we scattered the red bell pepper chunks, onion chunks, and 2 crushed cloves of garlic, then drizzled the veggies with olive oil, sprinkled dried oregano, salt & pepper. We let this cook at 400 for 30 minutes.

When the veggies and rice were almost done, we heated a large pan on the stovetop and added about 1 tbsp each of ghee and olive oil. We cooked the swordfish cubes for 3 minutes on each side, without stirring. We used a splatter screen to keep the oil from getting all over the place.

When the fish was cooked, we mixed it with the veggies and served over the lemon rice, garnished with fresh parsley and a squeeze of lemon juice, with pita bread on the side.