SKEWERED SWORDFISH WITH CRISPY COLESLAW Swordfish is the steak of the sea - it's meaty. Skewering it in chunks makes it accessible and helps cook it evenly. A crunchy slaw is the perfect clean-flavored accompaniment. 2 tablespoons lime juice 2 cloves garlic, sliced 2 tablespoons olive oil 1/2 teaspoon sea salt Freshly ground black pepper 2 x 1 in thick swordfish steaks, cut into 3 pieces on the diagonal 1 cup Chinese cabbage, finely sliced 1/2 cup snowpeas, finely sliced on the diagonal 1 stick celery, cut into thin 1 1/2 in long batons 2 spring (green) onions, finely sliced on the diagonal 4 fresh kaffir lime leaves (optional) 1/4 cup soy dressing (recipe follows) 1 tablespoon toasted sesame seeds

Soak 2 wooden skewers in water for 1 hour.

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 hout in the refrigerator.

Meanwhile, place cabbage, snowpeas, celery and spring onion in a bowl and toss to combine. Cover and refrigerate.

Assemble by alternating three pieces of swordfish with 2 lime leaves on each skewer. Divide coleslaw between 2 plates, drizzle with soy dressing and sprinkle with sesame seeds.

Heat a large nonstick frying pan over high heat and cook each swordfish skewer for 2 minutes. Turn and cook for another 2 minutes. Remove from heat and place a skewer on top of each plate of coleslaw.

Serves 2.

SOY DRESSING

1 tablespoon sesame oil
1/2 cup soy sauce
1 1/2 tablespoons balsamic vinegar
2 tablespoons sugar
3 tablespoons lime juice
2 chilies, chopped

Place sesame oil, soy sauce, balsamic vinegar, sugar, lime juice and chilies in a bowl and whisk to combine.

Bills - Breakfast, Lunch + Dinner, Bill Granger