Any firm-fleshed fish will do for this recipe. Great served with crushed new potatoes and salad. A wonderful way to get kids to eat fish!

Ingredients

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

Method

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, followed by a piece of capsicum. Repeat with fish and capsicum until close to the end, finishing off with another cherry tomato. Brush the EVOO mixture onto the fish and vegetables. Over a hot grill, place each skewer and turn twice, basting each time with the EVOO mixture. Place on a serving plate and drizzle a little of the marinade over the dish. Serve with a green salad and steamed chat potatoes.