Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Sicilian swordfish spiedini with caper, mint and green olive dressing

Italian 15 Mins Prep · 10 Mins Cook

Pit and finely chop the olives. Roughly chop the mint and oregano, reserving some mint for serving.
To make the dressing, place the olives, herbs and capers in a medium bowl. In a small jug, whisk together the lemon juice and 80ml of olive oil. Stir through the caper and olive mixture and set aside.
Prepare a BBQ to a medium heat.
Combine 2 tbsp of olive oil, sea salt flakes and freshly ground pepper. Skin, bone and cube the swordfish and toss in the dressing. Thread the swordfish cubes onto a dried oregano twig or skewers.
Cook the swordfish over a medium hot grill for 5-10 minutes or until just opaque.
Peel the oranges and slice into 2cm thick slices.
Serve the skewers hot with the orange slices, olive and caper dressing and fresh mint leaves.