Lime and coriander swordfish kebabs with tomato salsa
recipe
Lime and coriander swordfish kebabs with tomato salsa
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Swordfish is a meaty fish with delicious flavour. Try these kebabs on a summer barbecue
Ingredients
- 500g/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
Serves:
4
Directions
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- Mix together the marinade ingredients in a medium glass bowl. Cut the skin off the swordfish, then cut into m cubes. Put into the marinade and stir everything together then leave, covered, in a cool place for 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 m 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.
Source: Filippo Berio Olive Oil
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