A real summer dish of cubes of marinated swordfish and lemon wedges, char-grilled (or barbecued) with baby courgettes and eaten with warm focaccia. Swordfish has firm flesh, ideally suited to cooking on kebab skewers.
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Change the flavour by altering the marinade: use the zest and juice of 1 lime instead of the lemon, and fresh coriander instead of basil, and add a little chopped red chilli. Use lime wedges on the skewers, and grill quartered red and green peppers alongside the fish. Other fish that work well in this recipe include salmon, monkfish, halibut and large raw prawns.