Swordfish Souvlaki with Lemon & Herb Pilaf Recipe

Ingredients

• 20 gm butter, coarsely chopped
• 80 ml (1/3 cup) olive oil
• ½ onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 lemons, finely grated rind only
• Juice of 1 lemon, plus extra wedges to serve
• 17 small fresh bay leaves
• 200 gm long-grain rice, rinsed in cold water
• 400 ml chicken or fish stock, warmed
• 1 cup (loosely packed) each mint and flat-leaf parsley, coarsely torn
• 1 kg swordfish, cut into 2.5cm cubes
• 1 tbsp dried oregano