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Swordfish and shrimp skewers with garlic and lime dip

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Ingredients for 4 servings:

  • 350 g swordfish steak(s)
  • 12 shrimp(s), caliber 13/15, peeled
  • 2 tbsp spice mix (Vodoo for fish from the health food store)
  • olive oil
  • 2 limes, juice and grated zest
  • 300 g sour cream
  • 3 garlic cloves
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean and wash the fish, pat dry, and cut into 12 equal-sized cubes. Mix the voodoo spice with the olive oil and brush it over the fish pieces and shrimp. Thread the fish and shrimp alternately onto skewers. Mix the lime juice with the grated zest and drizzle over the skewers, then let it rest briefly. Finely chop the garlic and mix it with the sour cream. Season with lime juice, lime zest, salt, and pepper to taste. Lightly season the skewers with salt and pepper, grill, and serve with the dip and fresh white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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