Source: dLife

Swordfish kabobs made with onions and tomatoes and served with curried yogurt sauce.

Servings

1 lb swordfish steaks , rinsed, patted dry, and cut into 24 cubes
0.25 cup fresh lime juice
1 tsp lime peel zest , grated
1 medium garlic cloves , minced
1 cup fresh cherry tomatoes , stemmed
1 medium onions , peeled and cut in half
1 pinch chopped parsley (optional)
0.25 cup fresh lime juice
1 tsp curry powder
0.5 tsp ground cumin
0.25 tsp ground coriander
1 pinch salt and pepper , to taste (optional)
1 tsp fresh ginger root , minced
8 oz plain yogurt

1 Place swordfish in shallow glass baking dish.
2 In small bowl, combine lime juice, lime zest, and garlic. Drizzle over swordfish, turning to coat. Cover and refrigerate for 1 to 2 hours.
3 Light grill or preheat broiler. In medium bowl, combine all ingredients for sauce. Set aside.
4 Cut each onion half into 8 wedges. Thread metal skewers, alternating swordfish, tomatoes, and onions, beginning and ending with onions.
5 Grill or broil skewers, brushing with any remaining marinade, for 3 to 4 minutes per side, until fish is opaque and flakes easily with fork.
6 Transfer grilled swordfish skewers to heated serving plates and serve with sauce. Serve immediately.