Alive and Cooking

Swordfish Kebab

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1 large swordfish fillet, skin removed, cut into 28 small chunks
1 lime, juiced
1 red chilli
1 tin sliced beetroot
300 ml coconut cream
Smoked paprika
2 eggs, whisked
Vegetable oil


Pierce the fish chunks onto 14 skewers, 2 chunks per skewer. Pop into a dish, cover with lime juice, a generous sprinkle of smoked paprika and refrigerate for 30 mins. .
In a food processor, thoroughly blitz the beetroot, coconut cream and chilli. Add a splash of water if it becomes too thick. Pour the beetroot mixture into a pan and bring to a gentle simmer.
Coat the fish skewers with egg and shallow-fry for 45 seconds in a pot of vegetable oil. Serve with warm beetroot dipping sauce.
Makes 14

Swordfish Kebab