Mains
Barbecue Swordfish Skewers with Salmoriglio Butter
Prep 20 mins. /Cook 10 mins.
Serves 4
Easy
Barbecue Swordfish Skewers with Salmoriglio Butter
Method
- Place the oregano, parsley, fennel, paprika, garlic, lemon rind and chilli into a mortar and pound with a pestle to combine. Transfer to a bowl, add the butter and lemon juice and stir to combine. Set half aside for serving.
- Thread the fish onto skewers and brush with some of the Salmoriglio Butter. Barbecue over medium heat for 5-6 minutes or until cooked through. Drizzle with reserved butter and serve immediately.
More Tips
- The Salmoriglio Butter may be prepared ahead and stored in the refrigerator. It would be equally delicious with prawns and mussels.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
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Dry roast chicken?
Avoid a dry chicken by stuffing some flavoured butter under the skin before roasting. Simply ease your fingers under the skin of the chicken breast to create a pocket (without breaking through) and fill it with softened flavoured butter. The butter bastes and flavours the chicken as it cooks leaving you with a moist and tender roast!