3 swordfish steaks, cut into bite sized pieces
1 green capsicum, deseeded and diced
8 cherry tomatoes
60mL Pukara Estate Premium EVOO
1 garlic clove crushed
1 small red chilli, finely chopped
juice of 1 lemon
1 tbls finely chopped parsley
In a small bowl, combine the EVOO, lemon juice, garlic, chilli and parsley and stir well.
Start each skewer with a cherry tomato then a piece of fish, then a piece of capsicum then another piece of fish and repeat with fish and capsicum until close to end and finish off with another cherry tomato. Brush the EVOO mixture onto the fish and vegetables.
Over a hot grill place each skewer. Turn twice basting each time with EVOO mixture.
Place on a serving plate and drizzle a little of the marinade over the dish. Serve with your green salad and steamed chat potatoes.