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Swordfish Kebabs

Image of Swordfish Kebabs
Ingredients

1 kg (2 lb) swordfish, skinned and boned
Juice of 2 lemons
2 onions, peeled
18 cherry tomatoes
155 ml (5 fl oz/ ⅔ cup) olive oil
teaspoon garlic salt
teaspoon pepper
6-8 tablespoons finely chopped fresh chives
6-8 tablespoons finely chopped fresh parsley
Lemon slices and parsley sprigs, to garnish

Details

Serves: 6


Method

Cut fish into 4 cm (1 in) cubes and marinate in half the lemon juice for 1 hour, turning once. Halve onions and remove centres, leaving a three-layer wall. Separate layers, cutting each in half and curve to form a cone. Alternately thread fish cubes, onion cones and whole tomatoes onto skewers. Beat together oil, garlic salt, pepper and remaining lemon juice and brush over kebabs.


Barbecue on rack over medium coals for 10 -15 minutes, turning frequently and brushing with oil baste. Mix together chives and parsley and spread on a chopping board. Roll hot kebabs in herb mixture before serving. Serve garnished with lemon slices and parsley.

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