Try Megan's Swordfish Skewers with Asian Coleslaw from Week 3 of COME DINE WITH ME AUSTRALIA series 2.
Soak 5 wooden skewers in water
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
Place cabbage, snow peas, celery and spring onion in a bowl and toss to combine. Cover and refrigerate
Assemble by alternating 3 pieces of swordfish with 2 kaffir lime leaves on each skewer
Combine dressing and salad.
Divide between plates
Heat BBQ on high heat and cook each skewer for 2 minutes on each side
Pace sesame oil, soy sauce, balsamic vinegar, sugar, lime juice and chillies in a bowl and combine
Combine dressing and salad
Nutritional analysis per serving (10 servings)
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.
Powered by Edamam
Trending This Week