- 900g Fresh Swordfish, Cubed
- 12 Cherry Tomatoes
- 1 Onion, cut into wedges
- 1 Yellow Pepper, Cut into squares
- 3 Tbs Extra Virgin Olive Oil
- Juice of a lemon
- 1 Garlic Clove, Crushed
- 1 Tsp Paprika
- Salt and pepper
Add all the marinade ingredients together into a large dish and ensure that everything is mixed well.
Add the cubed swordfish and leave to marinade for at least 30 minutes.
Load up the skewers by alternating the Swordfish, onion, tomatoes and peppers to keep the fish moist.
Cook on a hot BBQ for roughly 10 minutes, brushing with the marinade during cooking and turning half way through to ensure cooked through.