grilled swordfish and cauliflower skewers recipe | Schwartz
Threaded onto skewers before a quick char, vegetables and swordfish get a double hit of Gunpowder Spice (Milagai Podi) in both the marinade and finishing seasoning. Brush with a fig jam and lemon...
Ingredients
- <b> Fig Glaze:</b>
- 50 g fig jam
- 1 tbsp lemon juice
- 1 tbsp water
- <b> Swordfish Skewers:</b>
- 450 g (1 bag) swordfish steaks, cut into 1inch chunks
- 1 small cauliflower, cut into florets
- 100 g (4 oz) cherry tomatoes
- 12 shallots, peeled
- 2 vegetable oil
- 3 <a href="/recipes/temp/gunpowder-spice-milagai-podi">Gunpowder Spice (Milagai Podi)</a>, plus more to serve
- 2 finely chopped fresh mint
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