Come Dine With Me Australia

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


  • 4 tbls Lime juice

  • 6 cloves Garlic, sliced

  • 6 tbls Olive Oil

  • 1 ½ tsp Sea Salt

  • Freshly ground black pepper

  • 5 x medium Swordfish Steaks cut into 3 pieces

  • 3 cups Chinese Cabbage, finely sliced

  • 1 ½ cups Snow Peas, finely sliced on the diagonal

  • 3 sticks Celery, cut into thin long batons

  • 6 Spring Onions, finely sliced on the diagonal

  • 10 fresh Kaffir Lime leaves

  • 1 tbls Sesame Seeds

  • Salad Dressing

  • 3 tbls Sesame Oil

  • 1 ½ light Soy Sauce

  • 4 ½ tbls Balsamic Vinegar

  • 6 tbls Caster Sugar

  • 9 tbls lime juice

  • 4 chillies, deseeded and finely chopped


  • 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

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 281kj
  • Fat Total 17g
  • Saturated Fat 2g
  • Protein 15g
  • Carbohydrate 17g
  • Sugar 12g
  • Sodium 272mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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