Grilled Swordfish Belly

• 800 g (1 lb12 oz) swordfish belly midsection
• 500

Place the swordfish on a board, skin side up, and using a sharp knife, cut into a 12 x 10 x 4 cm (4½ x 4 x 1½ in) block—don’t let the skin come in contact with the board as it contains bad bacteria. Remove