Swordfish souvlaki with tomato and caper salad

Ingredients

For 1 serving

• Swordfish160 g
• Tomatoes200 g
• Red onion40 g
• Capers10 g
• Bell peppers80 g
• Dried oregano1 teaspoon
• Lemon juice15 ml
• Extra virgin olive oil10 g
• Whole wheat pita1
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: May – September

Method

1. Remove the skin from the swordfish and cut it into cubes of about 3 cm; marinate for 10 minutes with the lemon juice, dried oregano, half the extra virgin olive oil and black pepper. If using wooden skewers, soak them in water.
2. Meanwhile deseed the pepper and cut it into squares the same size as the fish. Cut the tomatoes into wedges and the red onion into thin slices and dress them with the rinsed capers, remaining oil and a pinch of salt.
3. Alternate fish and pepper on the skewers and season lightly with salt.
4. Heat a grill or griddle over high heat and cook the skewers for 6–8 minutes, turning, until the fish is opaque and just firm: any longer and it dries out.
5. Warm the pitta on the griddle for 30 seconds per side and serve with the skewers and salad.