Cut swordfish into 2cm squares. Place in a large zip lock bag. Add the Teriyaki sauce and seal. Leave to marinade in the refrigerator for at least 30 minutes

Thread the swordfish and the onion onto the soaked skewers. Heat a grill plate on medium heat. Cook for 2-3 minutes on each side or until fish is just cooked through

Make the mayo by placing all of the ingredients into a small bowl and mix well. Cover the bowl and place in the refrigerator until ready for use.

Place all of the ingredients into a small bowl and whisk to emulsify. Set dressing aside until ready for use

To serve, assemble the tomato salad by placing the wedges in a serving bowl and drizzle with the dressing. Gently mix

Place the skewers on a platter and lightly sprinkle with the fish roe. Add the bowl of wasabi mayo and lime wedges to complete the meal