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BBQ Swordfish and Bay Leaf Skewers




  • 200 g swordfish
  •   Sea salt and pepper to taste
  • 1 tsp of olive oil
  • 1 garlic clove, finely diced
  • 4 fresh bay leaves
  • 1 lime, cut into wedges


  1. Cut swordfish into 3 cm square cubes. Season with sea salt and pepper, add olive oil and garlic and marinate for 1 hour.
  2. During this time soak the wooden skewers if using, to prevent them from burning on the BBQ.
  3. Cut fresh bay leaves into squares approximately the same size as the swordfish cubes, then thread swordfish cubes and bay leaves onto skewers, finishing each skewer with a lime wedge.
  4. Heat the BBQ and cook swordfish skewers for approximately 2 minutes each side or until just cooked.
  5. Remove and rest for 5 minutes then squeeze the lime wedge so that the juice runs down the skewer and over the swordfish.
  6. Serve the skewers with 3 handfuls of salad vegetables from the recommended list, per serve.
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