Remarkably lean for so tasty a fish, tuna provides good amounts of healthy omega-3 fatty acids. It is also an excellent source of B vitamins. Swordfish has even less fat than tuna, with a good supply of niacin.
3 cloves garlic, peeled and finely chopped
1/4 cup lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
1/4 cup chicken stock
Freshly ground pepper
750g swordfish steaks, cut into 24 cubes
16 cherry tomatoes
1 red onion, cut into 8 wedges
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Directions Preparation:15min › Cook:10min › Extra time:5min › Ready in:30min
Combine the garlic, lemon juice, 3 teaspoons of the oil and the parsley in a small bowl; put aside.
Preheat the griller or barbecue. Combine the stock and a good grinding of pepper. Add the swordfish, tomatoes and onion, tossing gently to coat. Reserving the stock, alternately thread the fish, tomatoes and onions onto 8 skewers. (If using bamboo skewers, presoak for 30 minutes beforehand, so that they don't burn.)
Add the remaining oil to the reserved stock mixture. Brush on the skewered fish and vegetables. Grill 15 cm from the heat for 6 minutes, turning the skewers over once, or until the fish is just cooked through and the onion is lightly browned. Spoon the lemon sauce over the kebabs.