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.