Xifias Souvlaki Grilled Swordfish Kebabs With Vegetables Recipes

Steps:

• If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
• Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.
• Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers.
• Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
• Serve hot!

Steps:

• Combine the first 4 ingredients. Marinate the goose for 2 to 3 hours (at a minimum) in this mixture.
• Preheat oven to 325 degrees. Quarter the onion and cut celery stalk into 3 pieces. Place into cavity of goose. Sprinkle goose with salt and place into roasting pan, breast side down. Pour marinade over goose.
• Cover and bake for 2 to 2-1/2 hours or until tender. Baste several times with marinade. Turn and roast, breast side up, for the last 15 minutes.

Steps:

• Put all of the ingredients except the coconut milk in a blender or food processor and blend until smooth and creamy.
• Transfer to a bowl and stir in the coconut milk. Keep sauce refrigerated if you are not going to use it right away.

Steps:

• Pre Heat grill until hot about 15 minutes.
• While grill heats, squeeze 1/4 cup lemon juice. Whisk 1/4 cup oil, oregano and 2 tablespoons lemon juice together in large bowl.
• Cut swordfish into 1 inch chunks and pat dry with paper towels. Add to bowl with marinade and toss to coat. Let sit for ten minutes.
• While swordfish marinates, whisk remaining 3 tablespoons oil, remaining 2 tablespoons lemon juice 1 teaspoon salt and1 teaspoon pepper together in serving bowl, set dressing aside. Trim zucchini, then shave into ribbons with vegetable peeler. Shave ricotta salata with peeler. chop mint. Thread marinated swordfish onto skewers.
• Clean and oil cooking grate. Grill swordfish skewers, covered turning often unitl done, 9-12 minutes. transfer to platter,.
• Add kale, zucchini, ricotta salata and mint to bowl with dressing and toss to coat. Slide swordfish off skewers andserve with salad.