Grilled Swordfish Skewers with Carribean Salsa

Serves: 6

Ingredients

• 2 lbs. swordfish cut into 1 inch cubes (1.5cm) (907g)
• 1-2 tablespoons vegetable oil or any neutral flavored oil (15-30ml)
• Sea salt to taste
• Good turn of fresh pepper
• 10 bamboo skewers soaked in cool water for 30 minutes
• Oil for brushing
• Tin foil

Caribbean salsa:

• 2 mangos peeled pitted and cut into ¼ inch dice
• ½ pineapple peeled and cored cut into 1/4 inch dice
• 3 tablespoons red onion, small dice (45ml)
• 2 green onions thinly sliced
• 3 tablespoons fresh cilantro leaves roughly chopped (45ml)
• ½ Thai red chili finely chopped
• Juice of 2 limes
• Juice and zest of 1 orange
• Salt and pepper

Directions

• Prepare barbeque for direct medium to high heat grilling (375°F-425°F) (190°C-218°C). Oil grill to prevent sticking
• To prepare the salsa, combine all the salsa ingredients in a medium sized bowl and mix until evenly distributed. Season to taste with salt and pepper.
• Skewer the cubed fish onto the soaked bamboo sticks (approximately 2-3 pieces of fish per stick).
• Lightly brush the fish with oil. Season with sea salt and fresh pepper.
• Place the skewers directly on the grill.
• Slide a small sheet of foil under the exposed skewers to prevent the sticks from burning.
• Grill fish for 1-2 minutes or until nice char marks are achieved. Flip and continue to cook until all (4) sides are golden brown.
• Remove fish skewers from the grill and serve warm with the Caribbean salsa.