Teriyaki swordfish skewers


  • 550 g (1¼ lb) thick swordfish steaks
  • 4 small red onions, quartered
  • 1 large yellow capsicum (bell pepper), halved, seeded and cut into cubes
  • 2 limes, each cut into 8 slices
  • sweet chilli noodles, to serve
  • 2 tablespoons chopped fresh coriander (cilantro) leaves, to serve
  • ¼ cup (60 ml) teriyaki marinade
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 clove garlic, crushed


  1. Soak 8 bamboo skewers in cold water for 30 minutes, to prevent them from burning during cooking.
  2. Lightly oil a chargrill pan or barbecue hotplate to high.
  3. Cut the swordfish into 24 bite–sized pieces.
  4. Mix together the marinade ingredients in a large bowl, add the fish and turn to coat.
  5. Thread the fish onto the skewers, alternating with the onion slices, capsicum and lime.
  6. Return the skewers to the marinade, cover and refrigerate for at least 1 hour, turning once.
  7. Cook the skewers for 8–10 minutes, turning and basting with the marinade once during cooking – the fish should still be slightly translucent in the centre.
  8. Serve with the sweet chilli noodles, and the coriander sprinkled on top.

Serves 4 (makes 8)
Preparation: 15 minutes, plus 1 hour marinating
Cooking: 10 minutes


Source: Low Fat No Fat Asian Cooking
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