Swordfish kebabs

Preheat the grill or barbecue. Combine the Asian marinade and chilli sauce in a small bowl, add swordfish and marinate for 5 mins. Meanwhile cut the vegetables into 2cm pieces. Drain the fish, reserving the marinade, thread alternate fish, vegetables and lime leaves onto lemongrass sticks or skewers. Season to taste and baste the kebabs with marinade before grilling or barbecuing. Turn the kebabs at least once, repeat basting and grill until the fish is golden and the vegetables are slightly charred.