Barbecue Recipes

SWORDFISH KEBABS

Swordfish has a firm, meaty texture that makes it ideal for cooking on the grill. Marinate the fish first to keep it moist.

INGREDIENTS
2 pounds swordfish steaks
3 tablespoons olive oil
juice of 1/2 lemon
1 garlic clove, crushed
1 teaspoon paprika
3 tomatoes, quartered
2 onions, cut into wedges
salt and freshly ground black pepper
salad and pita bread, to serve

SERVES 4—6

1. Use a large kitchen knife to cut the swordfish steaks into large cubes. Arrange the cubes in a single layer in a large shallow dish.

2. Blend together the olive oil, lemon juice, garlic, paprika and seasoning in a bowl, and pour the mixture over the fish. Cover the dish loosely with plastic wrap and allow to marinate in a cool place for up to 2 hours.

3. Thread the fish cubes onto metal skewers, alternating them with the pieces of tomato and onion wedges.

4. Cook the kebabs on a hot grill for 5—10 minutes, basting frequently with the remaining marinade and turning occasionally. Serve with salad and pita bread.