- 1/4 cup basil leaves, finely chopped
- 2 garlic cloves, crushed
- pinch dried chilli flakes (optional)
- Chunks of Pineapple
- 1 lemon, rind finely grated, juiced
- 2 large zucchini
- 650g swordfish steaks, skin removed, cut into 3cm squares
- 1 punnet red cherry tomatoes
- olive oil cooking spray
- Salt and Pepper to taste
Soak skewers in cold water for 30 minutes. Drain. Combine basil, garlic, chilli, lemon rind, 1 tablespoon of lemon juice, and salt and pepper in a small bowl.
Using a potato peeler, peel each zucchini into long thin ribbons. Skewer 1 piece of zucchini 2cm from end of 1 skewer. Thread fish, pineapple and tomatoes alternately onto skewer, interleaving zucchini each time. Repeat with remaining zucchini, pineapple, fish and tomatoes.
Place skewers onto a plate. Brush with herb marinade. Cover. Refrigerate for 30 minutes, if time permits.
Preheat barbecue plate on medium heat. Lightly spray skewers with oil. Cook for 7 to 8 minutes, turning, or until fish is just cooked through. Serve with flavoured rice and and a Greek salad. A nice Chardonnay chilled wine goes down a treat with it
Actually this can be done with any Firm flesh fish including Tuna so don't be scared to be adventures