Swordfish and Tomato Skewers
ready in 2 h. 30 min.
Wash the swordfish, pat dry and cut into cubes. Wash the cocktail tomatoes. Wash the cumquats and cut into quarters. Grate the lemon zest and squeeze out the juice. Peel and finely chop the garlic. Wash the parsley, shake dry and finely chop.
Thread the fish, tomatoes, bay leaves and cumquats onto 8 skewers, alternating as you go. Mix the lemon zest with the garlic, parsley and four tablespoons of olive oil. Marinate the fish kebabs for about two hours.
Remove the kebabs from the marinade, season with salt and pepper and place under a broiler for about 3 - 4 minutes, turn occasionally.
Wash the lettuce and break into bite-sized pieces. Arrange the lettuce onto plates. Drizzle the remaining olive oil and the lemon juice over the top and season with salt and pepper. Place two kebabs on each plate, drizzle some of the marinating oil over the top and serve.