750 swordfish fillets, cut into 2cm cubes
1 tbsp oil
Marinade:
1/2 cup teriyaki sauce
1/4 cup pineapple juice
2 tbsp honey
1 tbsp grated fresh ginger
2 cloves garlic, crushed
1 tsp sesame oil
Salsa:
1 red onion, chopped
2 tsp sugar
2 tbsp lime juice
1 firm mango, diced
1 cup diced pineapple
1 kiwi fruit, diced
2 small red chilies, seeded and finely
chopped
2 tbsp finely chopped fresh coriander
leaves |
Method :
- Soak 8 wooden skewers in water for
30 minutes, place the cubes of fish in a non-metallic bowl.
- Combine the marinade ingredients,
pour over the fish and stir to coat, cover and refrigerate for 30
minutes.
- Thread the fish onto the soaked
skewers.
- To make the salsa, put the onion
in a bowl and sprinkle with sugar, add the other ingredients and mix
together gently.
- Cook the skewers on a lightly
oiled hot barbecue or chargrill pan for 6-8 minutes, turning and
basting as you go.
- Serve with salsa.
Makes 4
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