Swordfish and Shrimp Skewers with Apricot Mustard Glaze, Warm Zucchini Salad and Cauliflower Couscous
An original seafood and fish recipe featuring juicy swordfish and shrimp skewers coated in a sweet-tangy apricot, mustard, and lemon glaze. It is served with a warm sautéed zucchini salad, fresh herbs, and spiced cauliflower couscous for a light, elegant dish full of contrast.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 500 g swordfish, cut into 1.25-inch cubes (skinless)
- 300 g large shrimp, peeled and deveined (colas intactas)
- 80 g dried apricots, chopped
- 120 ml water
- 30 g Dijon mustard
- 45 ml lemon juice (freshly squeezed)
- 2 g lemon zest
- 60 ml olive oil (divided)
- 9 g garlic, minced (divided)
- 4 g smoked paprika (divided)
- 2 g ground cumin
- 1 g red pepper flakes (optional)
- 8 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 450 g cauliflower, riced into couscous
- 300 g zucchini, thinly sliced into half moons
- 60 g shallot, thinly sliced
- 15 g fresh parsley, chopped
- 8 g fresh mint, chopped
- 35 g sliced almonds (tostadas)
- 15 ml white wine vinegar
- 8 unit wooden or metal skewers (si son of madera, remojadas)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
If using wooden skewers, soak them in water for 20 minutes. Preheat the oven to 220 °C / 425 °F, or prepare a grill or grill pan over medium-high heat.
- 2
In a small saucepan, combine the chopped dried apricots, water, Dijon mustard, 1 tablespoon lemon juice, lemon zest, 1 tablespoon olive oil, and 1 minced garlic clove. Cook over medium heat for 5-6 minutes until the apricots soften. Blend or mash into a thick glaze and set aside.
- 3
In a large bowl, toss the swordfish and shrimp with 1 tablespoon olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon smoked paprika, ground cumin, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 4
Thread the swordfish cubes and shrimp alternately onto the skewers. Place them on a lightly greased tray or directly onto the hot grill.
- 5
Grill or roast the skewers for 8-10 minutes at 220 °C / 425 °F, turning halfway through. Brush them with the apricot glaze during the last 2-3 minutes, until the fish is cooked through and the shrimp are pink and firm.
- 6
While the skewers cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shallot and zucchini and sauté for 4-5 minutes until tender but still slightly firm. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the white wine vinegar. Remove from the heat and fold in half of the fresh parsley and half of the fresh mint.
- 7
In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the riced cauliflower, the remaining 1/2 teaspoon smoked paprika, and a pinch of salt. Cook for 4-5 minutes, stirring, until tender and fluffy like couscous.
- 8
Toast the sliced almonds in a dry skillet for 1-2 minutes over medium heat, stirring constantly, until golden and fragrant.
- 9
Serve a bed of cauliflower couscous on each plate. Top with the warm zucchini salad, add the glazed skewers, and finish with the toasted almonds, remaining fresh parsley, and remaining fresh mint.
- 10
If desired, spoon any remaining glaze over the top just before serving.
Chef tips
For a smoother glaze, add 1 or 2 tablespoons of hot water when blending. Do not overcook the shrimp so they stay juicy. If using an outdoor grill, oil the grates well to prevent the swordfish from sticking.
Substitutions
You can substitute the swordfish with firm tuna or grouper. The almonds can be replaced with sunflower seeds if you want to avoid tree nuts. Mint can be swapped for dill or fresh basil.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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