Put the swordfish steaks into a shallow dish with the lemon juice and rind, 3 tablespoons olive oil, and seasoning to taste. Cover and chill for 4 hours. Put the sun-dried
tomatoes, garlic and 100ml olive oil into the blender or processor; blend until smooth. Add the chili flakes. Place the swordfish steaks on the grill of an pre-heated barbecue and cook for 3 minutes. Carefully turn the fish, brush with a little of the sun-dried
tomato oil and continue cooking for a few minutes until just tender (if you use a barbecue fish clamp, you will find turning the swordfish very easy). While the fish is cooking, brush the
banana halves with the flavoured oil and cook for a few minutes on the barbecue. Serve the fish garnished with the
bananas, drizzled with the flavoured oil, and accompanied by a selection of barbecued vegetables and garnished with fresh thyme.
Barbecued vegetables make a simple, great accompaniment to grilled meat and fish, or served on their own for vegetarians. Brush pieces of assorted
peppers, halved
courgettes, wedges of fennel and slices of
aubergine with olive oil. Cook on the barbecue with a sprinkling of fresh herbs and chopped garlic. For a simple dessert, when you have the barbecue on the go, either cook
bananas in their skins, until charred, or wrap peeled
bananas in foil parcels with a little grated fruit rind and liqueur and place them on the barbecue grill. Delicious served hot with ice cream.
