Swordfish Skewers


Makes 10 portions

For the skewers:

1.8 kg swordfish
4 medium tomatoes
2 sliced lemons
5 green capsicums
30 small bay leaves

For the marinade:
1 onion grated
5 bay leaves
2 cloves of garlic crushed
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons lemon juice
1 cup olive oil
1 tablespoon tomato paste


Remove skin and bones from swordfish. Cut fish into large cubes of 3 cm. Slice tomatoes and remove seeds. Slice capsicums. Put the fish in a bowl and add the marinade ingredients and mix well, leave for 20 minutes. Thread 4 cubes of fish per person onto metal barbeque skewers with slices of tomato, capsicum, lemon and bay leaves. Take what is left of the marinade and brush generously over the prepared skewers. Pour the remaining marinade over the top and leave for 5 minutes to improve the taste. Grill on BBQ turning frequently and basting with marinade. 

Garnish with lemon pieces and serve on a bed of rice with a salad.


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