Swordfish kebabs are a fantastic summer lunch: refreshing, easy to make and very healthy! Accompany them with grilled seasonal vegetables, or a rocket and lettuce salad.
750 gr of swordfish
a medium bunch of parsley, chopped
a bag of bay leaves
200 gr cherry tomatoes
1 cup olive oil
juice of 3 lemons
salt & pepper to taste
Cut the cherry tomatoes in half.
If the swordfish is in steaks, cut them into pieces of about 2cm x 2cm.
Put the pieces of swordfish in a bowl and lavishly season with olive oil, salt, pepper and a little chopped parsley. Mix well.
Thread the cubes onto small bamboo or metal skewers, alternating with bay leaves and cherry tomatoes.
Mix the olive oil and lemon well, making sure they become a homogeneous liquid (1 portion lemon to 3 oil).
Grill and serve with the mix of olive oil and lemon on the side.