Throw some swordfish on the BBQ!

Fish Kebab

“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).

Swordfish kebabs

Serves 4

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


  1. Put the swordfish in a bowl along with the olive oil, garlic, parsley and lemon juice. Set aside at room temperature for 30 minutes.
  2. Preheat the barbecue hotplate to high. Thread pieces of fish, tomato, onion wedges and green capsicum onto eight long metal skewers. Reserve the marinade.
  3. 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.