BBQ Swordfish, Sweet Potato and Veggie Kebabs

Swordfish Steaks

• Rinse the swordfish steaks in cool water and then lightly sprinkle with salt-free lemon pepper on one side.
• Lightly oil the grill and place the steak, pepper side down on the grill for 5-6 minutes.
• Leave the steaks to cook…the less they are touched the less they will fall apart.
• Sprinkle some lemon pepper on the top side, flip and grill for another 5 minutes or until the fish flakes with a fork.

Tip: To see if they are cooked, insert the point of a sharp knife and twist.  This allows you to see inside without breaking apart the fillet.

Rosemary-rubbed sweet potatoes

• Wash the sweet potatoes and cut into wedges
• Bake in an oven for 15 minutes at 200 C, skin side down on a rack
• Remove and store in a fridge uncovered until cool

Time to BBQ!!!

• Brush a little olive oil onto each sweet potato
• Pull apart some fresh rosemary and rub it into the potatoes, leaving some on the potato
• Add some ground pepper and place  on the grill for 15 minutes
• Flip and continue to cook for another 10 minutes or until tender

Tip: Sprinkle on more rosemary during grilling….it smells great!

Veggie Kebabs

• Wash some zucchini (courgette), squash, cherry tomatoes, capsicum, small mushrooms and slices of onion.
• Cut everything but the tomatoes and mushrooms into chunks, then place the vegetables on a skewer.
• Lightly brush with olive oil and place on the grill
• Keep rotating every 3-4 minutes while lightly seasoning with pepper, until slightly charred and tender.

Tip: Wooden skewers are best to use, to avoid vegetables slipping off.