Ingredients
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700 g Swordfish fillet, without the skin, from one of the Blue Island Fish Markets
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2 coloured peppers (yellow and green)
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1 large onion, finely chopped
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10-12 cherry tomatoes
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1/2 cup olive oil
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1 lemon
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2 tablespoons fennel, finely chopped
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Salt
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Freshly grated pepper
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2 tablespoons vinegar with rosemary
Instructions
Put all the marinade ingredients in a bowl and stir.
Cut the swordfish fillet into bite size pieces. Place them in a shallow pan and pour the marinadeover them. Cover the pan and refrigerate for 30 minutes.
In the meantime, clean the vegetables and cut them into large pieces (for the skewer). Leave the cherry tomatoes whole. Push vegetables and fish alternately onto metal or wooden skewers (moistened with water). Vegetables should be last on the skewer. Brush all the skewers with the marinade. Place them on a wire rack in a baking tray.
Bake in preheated oven at 200°C for 15-20 minutes. From time to time, turn them over so that they are cooked properly.
Of course, the skewers can be cooked very successfully on a grill over charcoal.
Bon appétit!
