World Cuisine

Lemon & Tomato Swordfish Kebabs

prep 10 mins cook 8 mins
  • 350 g (11½ oz) swordfish, cut into 3 cm (1¼ inch) chunks
  • 1 tablespoon olive oil
  • 1 lemon, sliced
  • handful of fresh bay leaves
  • 12 cherry tomatoes
  • salt and pepper

Toss the fish in the oil to coat, then season with salt and pepper. Chop the lemon slices in half. Thread the fish chunks on to 4 metal skewers, alternating with the lemon slices, bay leaves and tomatoes.

Heat a griddle pan until smoking hot, then add the kebabs and cook over a high heat for 4 minutes on each side or until the fish is cooked through. Serve with a mixed green salad.

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