“Swordfish is a meaty fish,” says cookbook author Ross Dobson. “Like tuna, it lends itself to being cooked as you would a steak and when cubed and skewered it doesn’t fall apart like soft-textured fish.” A lighter and fresher alternative to traditional meat kebabs, this swordfish dish is creation comes from his new book King of The Grill (Murdoch Books; $39.99).
750 g swordfish steaks, skin removed and cut into 3–4 cm pieces
3 tablespoons olive oil
4 garlic cloves, finely chopped
3 tablespoons finely chopped flat-leaf (Italian) parsley
3 tablespoons lemon juice
4 Roma tomatoes, quartered
2 red onions, peeled and each cut into 8 wedges
1 green capsicum cut into 2–3 cm pieces
Chargrilled lemon cheeks, to serve
- Put the swordfish in a bowl along with the olive oil, garlic, parsley and lemon juice. Set aside at room temperature for 30 minutes.
- Preheat the barbecue hotplate to high. Thread pieces of fish, tomato, onion wedges and green capsicum onto eight long metal skewers. Reserve the marinade.
- Cook the skewers for about 8 minutes, basting with the reserved marinade, turning every 2 minutes, until the fish is cooked through. Serve with the chargrilled lemon cheeks.