Skewered Swordfish With Charred Courgettes

Whilst four long wooden skewers are soaking in water you need to cut the swordfish up into 2cm chunks.

To do this you first need to cut away the skin.

As the skin is quite thick you need to use a very sharp knife.

In a bowl grate the zest from one of the lemons and add to this the juice of it along with the olive oil and garlic and then add to it the finely chopped up basil leaves then mix well together.

As for the other two lemons you now need to cut these into 8 wedges.

Next cut the courgettes in half lengthways and then score the white flesh with the tip of a sharp knife so a criss cross pattern is formed on them.

Then lightly brush with some of the marinade you have just made and set to one side for cooking on the barbecue later.

Now into the marinade you need to put the chunks of swordfish and mix well together before then placing to one side for them to marinate in the sauce for between 5 and 10 minutes.

Whilst the swordfish is marinating in the sauce now is the time to turn on or light your barbecue.

As soon as the marinating time has elapsed you are now ready to make up the kebabs on to each skewer thread chunks of swordfish along with the lemon wedges in an alternate pattern.

Then sprinkle both the kebabs and courgettes with some coarsely ground black pepper and place all items on to the barbecue grill, which has been lightly oiled.

Cook both the kebabs and courgettes for between 10 and 15 minutes, making sure that you turn the kebabs over occasionally to ensure that the fish is cooked right through.

The same also goes for the courgettes.

It is important that whilst the kebabs are cooking that you also baste them regularly with any marinade you have left over.

Once the kebabs and courgettes are cooked serve to guests on clean plates along with the warm focaccia bread.