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Swordfish Skewers with Asian Coleslaw

Try Megan's Swordfish Skewers with Asian Coleslaw from Week 3 of COME DINE WITH ME AUSTRALIA series 2.


  • Salad Dressing


  • 1.

    Soak 5 wooden skewers in water

  • 2.

    Place lime juice, garlic, oil, salt and pepper in a bowl and stir to combine. Add swordfish pieces and leave to marinate for at least 1 hour in the fridge

  • 3.

    Place cabbage, snow peas, celery and spring onion in a bowl and toss to combine. Cover and refrigerate

  • 4.

    Assemble by alternating 3 pieces of swordfish with 2 kaffir lime leaves on each skewer

  • 5.

    Combine dressing and salad.

  • 6.

    Divide between plates

  • 7.

    Heat BBQ on high heat and cook each skewer for 2 minutes on each side

  • Salad Dressing:

  • 1.

    Pace sesame oil, soy sauce, balsamic vinegar, sugar, lime juice and chillies in a bowl and combine

  • 2.

    Combine dressing and salad

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Swordfish Skewers with Asian Coleslaw.


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