ingredients
Swordfish
Carribean Salsa
directions
Prepare barbeque for direct medium to high heat grilling (375°F-425°F) (190°C-218°C). Oil grill to prevent sticking.
Skewer the cubed fish onto the soaked bamboo sticks (approximately 2-3 pieces of fish per stick).
Lightly brush the fish with oil. Season with sea salt and fresh pepper. Place the skewers directly on the grill.
Slide a small sheet of foil under the exposed skewers to prevent the sticks from burning.
Grill fish for 1-2 minutes or until nice char marks are achieved. Flip and continue to cook until all (4) sides are golden brown.
Remove fish skewers from the grill and serve warm with the Caribbean salsa.
To prepare the salsa, combine all the salsa ingredients in a medium sized bowl and mix until evenly distributed. Season to taste with salt and pepper.