Swordfish Lemon Skewers with Herb Rice

Ingredients

• 1 onion
• 4 tbsp rapeseed oil
• 200 g rice
• 600 ml Vegetable Broth
• 600 g swordfish fillet
• 3 tbsp Lemon juice
• 2 untreated lemons
• 16 rosemary sprigs
• Salt
• white pepper (freshly ground)
• 4 tbsp mixed chopped herbs

Instructions

1. 1.

   Peel and finely chop the onion. Sauté in 2 tbsp oil until translucent, add rice, stir briefly, pour in broth, cover and simmer on low heat for about 20 minutes until cooked.

2. 2.

   Cut swordfish into 32 bite-sized pieces, drizzle with lemon juice, let rest for 5 minutes. Wash lemons hot, dry, grate, then cut into 24 slices. Alternate threading fish pieces and rosemary tips onto skewers. Brush skewers with oil, season with salt and pepper. Fry in hot oil until fish is cooked through.

3. 3.

   Fold herbs into the rice and serve two skewers per portion on a small bed of rice.