Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.

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Approx. 1 kg (2 lb 3 oz) swordfish, cut in 2.5 cm (1 in) cubes
Fresh bay leaves

2 cloves garlic
1 chilli
Maldon sea salt
Juice of 1⁄2 lemon
1 cup virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


String fish cubes on wooden or steel skewers (if using wooden skewers, soak them first in water, so that they will not burn on the grill). After every third fish cube add a fresh bay leaf on the skewer.

In a mortar, mix all marinade ingredients together well. Pour this marinade over fish skewers and let rest for about 15 minutes.

Grill the fish on a very hot grill for about 3–4 minutes, turning the skewers from side to side so that the fish is nicely coloured all over.

Recipe from Under The Olive Tree by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.