Cubed white fish marinated, skewered and grilled.
500 gms firm white fish fillets, cut into cubes (swordfish preferred)
1/3 cup extra virgin olive oil/ vegetable oil
1 clove of garlic, finely chopped
½ tsp black pepper powder
1 tsp cumin powder
2 red pepper, cut into chunks
1 tbsp fresh lemon juice
1 tbsp fresh coriander/cilantro, finely chopped
Bamboo skewers, soaked in water
Mix chopped garlic, olive oil, black pepper powder, cumin powder, coriander and lemon juice in a large non-metallic bowl and stir.
Add fish cubes in marinade and mix. Refrigerate for 3 hours.
Then lift fish out of marinade and thread onto skewers followed by red peppers in between.
Line the grill pan with foil and brush little oil. Preheat grill on high for five minutes.
Arrange skewers on the grid of the grill pan and brush with marinade. Grill them for 8-10 minutes until fish is cooked through and slightly browned. Turn twice while grilling.
Serve with lime wedges.