Swordfish Skewers with Lime

Ingredients

• 1 handful of watercress
• 2 Avocados
• 5 limes
• 1 small cucumber
• 2 tbsp freshly chopped parsley
• 1 tbsp freshly chopped dill
• Salt
• pepper (ground)
• 600 g swordfish fillet
• 2 blue onions
• 2 tbsp oil

Instructions

1. 1.

   Wash and dry the watercress, then pat it dry. Halve the avocados, remove the pits, score the flesh, peel off the skin, cut into bite‑sized pieces and mix with the juice of one lime.

2. 2.

   Peel the cucumber, quarter lengthwise and slice into rounds. For the skewers mix the juice and zest of one lime with the freshly chopped herbs, seasoning with salt and pepper.

3. 3.

   Cut the fish into bite‑sized pieces. Thoroughly wash the remaining limes, peel the onions and cut both into wedges. Alternate threading fish, onion, and lime wedges onto wooden skewers. Drizzle with the marinate and let sit for 30 minutes.

4. 4.

   Grill over high heat for 5–7 minutes on all sides. Toss a salad with oil, salt, and pepper to taste. Plate the salad, add the fish skewers, and serve immediately.