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Swordfish Kebobs
: Marinade:
3 TB olive oil
1 clove garlic -- finely
: chopped
2 TB chopped cilantro
2 TB lime juice
: Salt and pepper
3/4 lb swordfish -- cut into 1 1/2
: " pcs
8 cherry -- tomatoes
8 oz pineapple chunks, canned
: reserve 1/4 cup juice
1 green bell pepper, seeded,
: cut into 1"
: squares
1 red onion, peeled -- cut
: into 1" chunks
Combine marinade ingredients and pineapple juice in a large bowl and
add swordfish chunks. Let sit for 15 minutes. Soak 8" bamboo skewers
in water for 15 minutes. Alternate swordfish and remaining
ingredients on skewers. Kabobs can be grilled or broiled for 8-10
minutes. Rotate the kabobs for either method and baste with remaining
marinade.
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