Swordfish is marinated for a few hours before being threaded onto skewers and griddled until firm and delicious in this simple yet super effective recipe.
- 750g swordfish fillets, cubed
- 2 tbsp. olive oil
- 1 tbsp. freshly chopped coriander
- 1 garlic clove, minced
- 1 tsp. ground cumin
- 1 tbsp. lemon juice
- Salt and black pepper
Mix together the oil, coriander, garlic, cumin, lemon juice, salt and pepper. Add the fish, toss to combine, cover and put into the fridge for 2-3 hours. Drain from the marinade but reserve it.
Thread the fish onto soaked wooden skewers. Griddle for 3-4 minutes on either side, brushing with the reserved marinade. Cook until the fish is flaking and tender.