Barbecued Fish Skewers

Your fish has got to be super-fresh with that almost-sweet smell. Tuna should be lovely and bright red; swordfish white. You can choose another type of fish here, as long as you can cut it easily into squares and thread it onto skewers. These are passed through a breadcrumb, parsley and garlic mix and then grilled so they turn golden dark and crispy in places. It is important that they are still soft and moist inside but cooked through. You could add some chopped herbs, or even finely chopp