BBQ seafood

Planked salmon isn't the only fish you can throw on the barbecue. Nicole Kammerer tells us how to mix it up a bit.

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Grilled Swordfish Mexicana

Feeds 4-6

4-5 oz Swordfish steaks

1 Tbsp Chopped Fresh Thyme

zest of one lemon

2 Tbsp extra virgin olive oil

*marinate for 20 minutes

To Barbeque Fish:

High grill. Lightly salt each side of swordfish. Grill 2 minutes on one side, flip, cook a further 2 minutes. Top with Pico di Gallo and Guacamole.

Pico di Gallo (Chunky Tomato Salsa)

Makes 1 cup

3 large Roma tomatoes

? small red onion, finely diced

1 jalapeno pepper, ribs and seeds removed, finely diced

1 clove garlic finely chopped

3 Tbsp fresh cilantro, finely chopped

1 lime, zest and juice

2 Tbsp olive oil

salt to taste

Mix all the ingredients in a bowl. Season with salt to desired taste.

Guacamole

Makes: 1 cup

2 large ripe avocados, skinned and pit removed

? small red onion, finely diced

1 glove garlic, finely chopped

1 lime, zest and juice

2 Tbsp fresh cilantro, finely chopped

1 Roma tomato, seeds removed

Salt

In a large bowl, add red onion, garlic and lime zest. With a good wooden spoon, mash the ingredients to meld together. Add avocado and lime juice. Mash till mixed together, be sure to keep a little chunky. Mix in tomato and cilantro. Season with salt to desired taste.