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Lime and coriander swordfish kebabs with tomato salsa

Swordfish is a meaty fish with delicious flavour. Try these kebabs on a summer barbecue

Dish Details:clock


INGREDIENTS:

Swordfish kebabs500g/1lb 2oz thick swordfish steaks
1 large courgette, trimmed

Lime and Coriander Marinade:
6 tbsp Filippo Berio Olive Oil
3 tbsp fresh lime juice
2 tbsp fresh coriander, chopped
Salt and pepper

Tomato salsa:
2 large, vine-ripened tomatoes
Good pinch dried chilli flakes
1/2 orange pepper, deseeded
2 spring onions, trimmed and finely chopped
3 tbsp Filippo Berio Extra Virgin Olive Oil
1 tsp white wine vinegar


PREPARATION:
Mix together the marinade ingredients in a medium glass bowl. Cut the skin off the swordfish, then cut into 2.5cm cubes. Put into the marinade and stir everything together then leave, covered, in a cool place for 1 hour. Put wooden skewers on a shallow tray or dish, cover with water and leave to soak.

Cut the courgette in half lengthwise, and then into 1.5cm thick slices .

To make the salsa, halve the tomatoes and discard the seeds, then finely chop and put into a bowl. Chop the pepper into small pieces, then add to the tomatoes along with the chilli flakes, and the finely chopped spring onions. Season with salt and pepper, then stir in the Extra Virgin oil and vinegar.

Thread the fish and courgettes onto the soaked skewers, and cook on the greased rack of a preheated barbecue for 10-12 minutes, turning and basting with the marinade every 2-3 minutes.

Serve with the salsa and a fresh green salad.


PREP/COOK
INFORMATION:

Serves: 4

Source: Filippo Berio Olive Oil

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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