Mixed Grilled Fish

Ingredients

• 300 g sweet potatoes
• 2 shallots
• 1 green bell pepper
• 2 EL olive oil
• 1 EL honey
• Salt
• Pepper (freshly ground)
• 2 Garlic cloves
• 2 sprigs fresh oregano
• 1 dried chili pepper
• 1 EL crushed pepper
• 1 EL sea salt
• 2 EL lemon juice
• 4 EL Olive oil
• 4 swordfish fillets (150 g each)

Instructions

1. 1.

   Peel, wash and cut the sweet potatoes into 2 cm cubes. Peel one shallot and slice it into wedges. Wash the bell pepper, halve it, remove seeds and white membranes, then cut into 2 cm cubes. Alternate the vegetables on wooden skewers.

2. 2.

   Mix olive oil with honey and season with salt and pepper. Brush the vegetable skewers with this mixture to marinate. For the fish sauce, peel and finely dice one shallot and garlic cloves. Wash oregano, shake dry, pluck leaves and finely chop.

3. 3.

   Grind chili, crushed pepper, and sea salt in a mortar, then combine with the shallot, garlic, oregano, lemon juice, and olive oil. Clean swordfish fillets, pat dry, and coat with the sauce. Let marinate briefly, then place fish and skewers on a hot grill. Cook for 10‑15 minutes, turning occasionally. Plate and serve.