Swordfish skewers with Bacon

500g swordfish steak

4 rashers good quality bacon

Cut swordfish into 2 cm dice, and cut bacon into long strips lengthwise the same thickness.  Cut some squares of red onion the same size as the fish cubes

Thread the end of one bacon strip onto a wooden skewer, then a cube of fish, followed by a piece of red onion, then twine the bacon through again, repeating the process until the skewer is full apart from a fingerhold at one end.  If the bacon strip is used up, start another, all the while winding it around and around the fish cubes like a snake.

Heat a couple of tablespoons of olive oil on the medium-hot grill, then lay the skewers down evenly and cook on each side for 2 or 3 minutes until the swordfish is cooked ¾ through or only JUST through (any more and it will be very dry).  Serve immediately with tequila lime mayonnaise to dip