Quick meal – Barbecued swordfish & the works

Barbecued swordfish, oven roasted sweet potatoes and courgettes with home-made sun-dried tomato-basil-walnut pesto


  • Swordfish – this was a spontaneous buy as it looked incredibly fresh and of good quality. Tuna will also work well or any other fish. Not all will hold it together on a BBQ so you may need to invest in a fish basket to hold the fish intact or consider instead using the oven grill.

Fish basket

This is a fish cage and is necessary for fish that are likely to fall apart on the BBQ

  • Lemon – juice
  • Sea salt and black pepper
  • Sweet potatoes – thinly sliced
  • Coconut oil or extra virgin olive oil
  • Courgettes – chopped as you prefer
  • Fresh garden herbs – finely chopped – I used a selection of oregano, rosemary and lemon thyme

swordfish fillet

  • For the home-made sun-dried tomato-basil-walnut pesto
  • Sun-dried tomatoes – drained of all oil if they are packed in oil
  • Basil – well washed if not organic
  • Walnuts – fistful
  • Extra virgin olive oil – as required


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