Swordfish brochettes




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Swordfish brochettes Please click for copy Ingredients for 4 servings: 800gr swordfish, possible center cut 2-tablespoons fresh squeezed lemon juice 2-tablespoons olive oil 1-small onion chopped 1-garlic clove minced 1-teaspoon paprika 1-large green pepper cut into 8 squares 1-medium onion cut into 12 sections 8- cherry tomatoes or two medium tomatoes cut into 8 wedges ½-teaspoon sea salt ½-teaspoon ground cumin ½-teaspoon crumbled rosemary leaves Sea salt and fresh ground pepper and some chopped parsley.	Preparation method Cut swordfish into 5cm cubes and place in glass bowl or Pyrex dish. Combine lemon juice, the lemon cups left over from the squeezed lemons, oil, cumin, garlic grated onion salt and pepper, mix and pour it over the fish. Mix lightly with wooden spoon, cover and refrigerate 3-4 hours, toss occasionally to distribute marinade evenly. Skewer the swordfish with tomatoes, peppers and onions alternately and equally between the fish. Light BBQ or pre-heat broiler in the oven, bush brochettes with oil and lemon juice and broil 5-6 minutes each side, brushing often with marinade. Turn brochettes only once if possible to avoid falling apart. Be careful not to over broil fish because will dry out. Serve on bed of steamed rice, some fresh squeezed lemon and accompanied with Green salad.
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