Swordfish souvlaki with lemon and herb pilaf

Name: Swordfish souvlaki with lemon and herb pilaf
Ingredients: 20 gm butter, coarsely chopped; 80 ml (⅓ cup) olive oil; ½ onion, finely chopped; 3 garlic cloves, finely chopped; 2 lemons, finely grated rind only; Juice of 1 lemon, plus extra wedges to serve; 17 small fresh bay leaves; 200 gm long-grain rice, rinsed in cold water; 400 ml chicken or fish stock, warmed; 1 cup (loosely packed) each mint and flat-leaf parsley, coarsely torn; 1 kg swordfish, cut into 2.5cm cubes; 1 tbsp dried oregano