Swordfish cubes are marinated in olive oil and spices, layered with bay leaves, then grilled on skewers. They make a summery outdoor meal, with a lightly browned exterior and juicy center.
Toss the cubed swordfish with the olive oil, lemon juice, Turkish red pepper flakes, thyme, salt, and black pepper. Cover and leave to marinate in the refrigerator.
Thread the marinated fish cubes onto skewers in alternating order with bay leaves, pepper, and cherry tomatoes.
Grill the skewers over high heat, turning them until each side is lightly browned. Caution: the fish cubes can fall apart if overcooked, so turn them promptly on each side.
Important: Swordfish cooks quickly and can dry out if left on the grill too long; turn it after no more than 3–4 minutes on each side. Allergen information: Contains fish only.
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