• Cut the cherry tomatoes in half
• If the swordfish is in steaks, cut them into pieces of about 2cm x 2cm
• Finely chop the parsley

1. Put the pieces of swordfish in a bowl and lavishly season with olive oil, salt, pepper and a little chopped parsley. Mix well.

2. Thread the cubes onto small bamboo or metal skewers, alternating with bay leaves and cherry tomatoes.

3. Mix the olive oil and lemon well, making sure they become a homogeneous liquid (1 portion lemon to 3 oil).

4. Grill and serve with the mix of olive oil and lemon on the side.

*Be very careful with the amount of time you leave them on the grill. Swordfish can get very dry and chewy! A trick: it is ready when it easily "breaks" when squeezed softly between your fingers. If it is too hard it has over cooked! Test one first, then grill the rest.