Pre-prepare your pistachio nuts by toasting on a baking tray in a hot oven (200 C/400 F/Gas 6) for about 10 minutes, turning intermittently to prevent burning.
Cool the nuts and rough-crush in a pestle and mortar or rough-chop with a sharp knife. Set aside.
BBQ the prawns and fish
Push the prawns onto skewers so that they are easy to BBQ.
Brush the raw swordfish steaks with a little olive oil (both sides).
Season the fish with salt and pepper and drizzle with a little lime juice.
Place the fish onto the grill of a hot barbecue and cook for about 5 minutes on each side to seal and cook until tender. Drizzle a little more lime juice on each side during the cooking process.
While the fish is cooking, place the skewered prawns to cook alongside, turning until pink, but still tender.
Once cooked, transfer the swordfish steaks to a serving plate and drizzle with a little more lime juice.
Top with the cooked prawns.
Sprinkle with the crushed pistachio nuts and chopped coriander and a little extra black pepper.
Garnish with the lime half-moons and serve.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.The same recipe can be made using a griddle panor if you don’t have one, a heavy-based frying pan. Flash-fry the accompanying prawns in the pan alongside and follow the other instructions as they are.