A real summer dish, cubes of marinated swordfish and lemon wedges are chargrilled or barbecued with baby zucchini. Swordfish has firm flesh, ideally suited to cooking on skewers. Serve with warm focaccia.
500 g swordfish steaks
¼ cup (60 ml) olive oil
1 garlic clove, crushed
15 g fresh basil
500 g small zucchini, trimmed
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Soak four bamboo skewers in cold water to prevent them from burning under the grill. Meanwhile, using a sharp knife cut any skin away from the fish steaks, then cut the steaks into 2 cm cubes.
Grate the zest and squeeze the juice from one of the lemons. Combine this zest and juice with the olive oil and garlic. Finely chop the basil leaves and mix into the marinade. Cut each of the remaining lemons into four wedges.
Halve the zucchini lengthways and score the white flesh with the tip of a sharp knife to make a crisscross pattern.
Lightly brush the cut surfaces of the zucchini with some of the marinade, then set aside. Mix the swordfish cubes into the rest of the marinade and leave for 5–10 minutes to absorb the flavours.
Thread the swordfish cubes and the lemon wedges onto the soaked skewers. Arrange on a cast-iron ridged grill pan along with the zucchini. Sprinkle with coarsely ground black pepper then cook for 10–15 minutes, turning the skewers occasionally to make sure they are thoroughly cooked. Baste with the remaining marinade. (Alternatively, grill on a rack under a preheated hot grill.)
1½ portions vegetables
• Change the flavour of this dish by altering the marinade. For an Asian flavour, use the zest and juice of 1½ limes instead of the lemon, use fresh coriander instead of basil, and add chopped red chilli (as little or as much chilli as you like). Use lime wedges on the skewers, and grill quartered red and green capsicums alongside the fish instead of the zucchini. • Other fish that work well in this recipe include salmon and large raw prawns.