Recipe: Darren Gussy from Delissi Restaurant | Photography: Ashlee DeCaires

600g swordfish
4 cloves garlic
¼ cup mint (torn)
¼ cup basil (torn)
2 lemons
50ml olive oil
salt and pepper

Cut swordfish into 2cm chunks and marinate with oil, herbs, garlic, lemon zest and juice. Thread onto steel or bamboo skewers soaked in water. Season and cook on BBQ turning regularly until cooked medium rare.

1 cup Israeli couscous
1 small onion, finely diced
2 cups vegetable stock
basil pesto
2 tbsp olive oil
cherry tomatoes, halved
cucumber, sliced
kalamata olives
char-grilled capsicum, sliced
gherkins, chopped
fresh mint

Saute onion in oil until transparent. Add couscous and season with a couple of pinches of salt and stir for 2 minutes. Add stock, stir and bring to boil then cover with a lid and remove from the heat. Sit covered for 15 minutes before fluffing with a fork to separate couscous which may have stuck together. While warm, stir through pesto then remaining ingredients. Serve on a large platter with the cooked swordfish skewers and yoghurt mixed with lemon juice and mint.

Nourish Magazine - Summer Edition 2017 shoot 2

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