Swordfish steaks are perfect for the barbecue, and cooking them on bay and rosemary skewers infuses the meat with a delicious flavour.
Preparation: 10 minutes plus 30 minutes marinating
Cooking: 4 minutes
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)
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.