Swordfish steaks are perfect for the barbecue, and cooking them on bay and rosemary skewers infuses the meat with a delicious flavour.
Serves: 4
Preparation: 10 minutes plus 30 minutes marinating
Cooking: 4 minutes
Ingredients:
3 swordfish steaks (about 600 g in total), cut into 3-cm pieces
2 tbsp lemon juice
1 tbsp finely chopped fresh oregano
2 bay leaves shredded
1 clove garlic
2 tbsp olive oil
4 fresh rosemary sprigs
4 large fresh bay leaf sprigs
4 large flour tortillas
100g baby spinach leaves
2 small tomatoes, halved and thinly sliced
1 Lebanese cucumber, thinly sliced diagonally
4 tbsp babaganoush (eggplant dip)
Method:
Strip all but the top leaves from rosemary and bay leaf sprigs to make skewers.
Combine swordfish in large bowl with lemon juice, oregano, shredded bay leaves, garlic and oil; marinate 30 minutes.
Preheat barbecue grill on medium. Thread swordfish pieces onto skewers.
Cook skewers 2 minutes each side, or until cooked to your liking.
Place tortillas on a work surface or cutting board; top with baby spinach, tomato, cucumber and skewers. Remove fish from skewers. Roll up tortillas; cut crosswise to serve. Serve babaganoush on the side.