Skewered swordfish with capers

Serves 4

Ingredients:

1lb (450g) swordfish steaks, cut into ¾in (2cm) cubes

sea salt and freshly ground black pepper

3 tbsp olive oil

1 tbsp white wine vinegar

2 tbsp capers, rinsed and drained

2 garlic cloves, thinly sliced

hot chili oil

Method:

1 Preheat the oven to 400°F (200°C). Thread three pieces of swordfish onto each of 12–15 six-inch bamboo or other short skewers. (Be sure to soak for 30 minutes to avoid burning.) Place in a baking dish and season well with sea salt and ground black pepper.

2 Mix the oil, vinegar, capers, and garlic in a small bowl, crushing half the capers with the back of a fork orknife. Pour evenly over the swordfish and bake in the oven for 10 minutes. Serve with a splash of chili oil and some crusty bread.

Skewered swordfish with capers