Source: dLife

Tasty broiled skewers of swordfish, tomatoes, peppers, and onions.

Servings

1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
2 tbsp fresh chopped onion
2 tbsp chopped parsley
0.5 tsp paprika
0.5 oz bay leaf
0.12 tsp black pepper , freshly ground
1.25 lb swordfish fillets , cut into 1-inch cubes
1 cooking spray
1 chopped green bell peppers , cut into 1-inch pieces
1 large yellow bell pepppers , cut into 1-inch pieces
4 fresh plum tomatoes , cut into 1-inch pieces
1 red onion , cut into 1-inch pieces
0.5 tsp salt

1 Place the olive oil, lemon juice, onion, parsley, paprika, bay leaf, pepper, and 2 tablespoons of water into a blender and process until pureed.
2 Place into a large resealable plastic bag and add swordfish. Close bag, pushing out air as you do, and toss to coat well. Refrigerate for at least 30 minutes and up to 2 hours, turning bag occasionally.
3 Remove swordfish from marinade and discard the rest. Blot dry excess marinade from fish.
4 Lightly spray broiler rack with nonstick cooking spray and preheat broiler.
5 Thread the fish, bell pepper, tomato, and onion onto skewers in alternating layers. Place the kabobs on the broiler rack and broil until swordfish is opaque, about 5-6 minutes, turning every 2 minutes so they don't burn. Serve.

You will need 4 (12-inch) metal or wooden skewers for this recipe. If using wooden skewers, soak them in water for 30 minutes before placing on heat to prevent them from burning.