Swordfish is one of the most commonly caught fish in Southern Italy and Sicily. It won't fall apart during cooking - a bonus when making kebabs
serves 4 - 6
1 kg (2 1/4 lbs) swordfish steaks
90 ml (6 tbsps) olive oil
5 ml (1 tsp) chopped oregano
5 ml (1 tsp) chopped marjoram
Juice and rind of 1/2 a lemon
4 tomatoes, cut in thick slices
2 lemons, cut in thin slices
Salt and freshly ground pepper
Lemon slices and Italian parsley for garnish
1. Cut the swordfish steaks into 5 cm (2 inch) pieces.
2. Mix the olive oil, herbs, lemon juice and rind together and set it aside. Thread the swordfish, tomato slices and lemon slices on skewers, alternating the ingredients. Brush the skewers with the oil and lemon juice mixture and cook under a preheated grill for about 10 minutes, basting frequently with the lemon and oil.
Serve garnished with lemons and parsley.
27 people have helped to review this recipe. Thankyou!