Swordfish Skewers with Green Tahini

In a large bowl, combine the ground cumin, garlic slices, chopped green chilli, chopped coriander, lemon juice, and a generous drizzle of extra virgin olive oil.

Add the swordfish cubes to the bowl and mix gently to coat all the fish with the marinade.

Cover the bowl with glad wrap and refrigerate for 4-6 hours to allow the flavours to come together.

After marinating, thread the swordfish cubes onto skewers.

Preheat a grill or BBQ to medium heat. If using a pan, heat the pan over medium-high heat.

Place the skewers on the grill or in the pan and cook the swordfish for 45 seconds to 1 minute per side, or until the fish is cooked through and has grill marks. Be careful not to overcook the fish.

Once the skewers are cooked, remove them from the heat.

Garnish with fresh herbs like mint, coriander, or dill for an extra burst of freshness and enjoy!

In a blender or food processor, combine tahini, oil, water, coriander, spinach, green chilies, lemon juice, and garlic.

Blend until smooth, adding salt and pepper to taste. The consistency should be runny like a smoothie —adjust with a little more water if needed.

Place the sauce in the fridge to chill before serving.