Swordfish Kebabs - cooking recipe

Ingredients

1 lb swordfish steaks
3 None green peppers, seeded
None None zest and juice of 1 lemon
1 cup basmati rice, rinsed well
3 tbsp olive oil
2 None medium onions, peeled, chopped
3 tbsp fresh chopped flat leaf parsley
None None lemon wedges to serve

Preparation

Remove skin and main bone from swordfish. Cut fish and peppers into chunks. Season. Thread on to 8 skewers. Place in a shallow non-metallic dish. Sprinkle over lemon zest and juice. Marinate for 20 mins. Place rice in a pan. Cover with boiling water and simmer until tender, about 20 minutes.
Heat 2 tbsp oil in a pan. Cook onions over medium high heat for 5-6 mins. Preheat grill to hot. Place kebabs on a foil-lined grill rack. Drizzle with remaining oil. Grill for 10 mins, turning once, until lightly charred.
Drain rice. Toss with onions and 2 tbsp parsley. Pile on to 4 warmed serving plates. Arrange kebabs on top. Garnish with remaining parsley. Serve with lemon wedges.