Grilled Swordfish Souvlaki with Lemon Potatoes

Ingredients

• about 680 g Swordfish Steaks
• 1/4 cup Olive Oil
• 1/4 cup Lemon Juice
• 2 tsp Dried Oregano
• 3 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• about 450 g Potatoes
• 1/2 cup Vegetable Broth

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g swordfish steaks into 2.54 cm cubes. Mince the 3 cloves of garlic.
2. 2In a medium bowl, combine 2 tablespoons of the 1/4 cup olive oil, 2 tablespoons of the 1/4 cup lemon juice, 1.5 teaspoons of the 2 tsp dried oregano, 2 minced cloves of garlic, 1/4 teaspoon of the 1/2 tsp salt, and 1/8 teaspoon of the 1/4 tsp black pepper. Whisk these ingredients together to create the marinade.
3. 3Add the 2.54 cm swordfish cubes to the marinade in the bowl. Toss gently to coat all pieces. Cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes, while you prepare the potatoes.
4. 4Preheat your oven to about 205°C (200°C). Cut the about 450 g potatoes into 2.54 cm cubes. Place the potato cubes in a large pot and cover them with cold water. Bring the water to a boil over high heat and cook for 10-15 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly.
5. 5Transfer the drained potatoes to a 22.86 × 33.02 cm baking dish. Add the remaining 2 tablespoons of the 1/4 cup olive oil, the remaining 2 tablespoons of the 1/4 cup lemon juice, the remaining 0.5 teaspoon of the 2 tsp dried oregano, the remaining 1 minced clove of garlic, the remaining 1/4 teaspoon of the 1/2 tsp salt, and the remaining 1/8 teaspoon of the 1/4 tsp black pepper. Toss gently to coat the potatoes. Pour the 1/2 cup vegetable broth into the baking dish with the potatoes. Bake for 15 minutes at about 205°C (200°C), until lightly golden and the broth has mostly absorbed.
6. 6While the potatoes bake, thread the marinated swordfish cubes onto skewers. Preheat a grill to medium heat (approximately 176.7-204.4°C / 175-200°C). Place the skewers on the grill and cook for 5-7 minutes per side, for a total of 10-14 minutes, or until the swordfish is opaque throughout and reaches an internal temperature of 63°C when measured with a meat thermometer.
7. 7Carefully remove the grilled swordfish souvlaki from the grill and the lemon potatoes from the oven. Serve immediately.

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