Grilled Swordfish Kebabs

Serves 4

2 pounds (1-inch thick) swordfish steaks (skinned and cut into 1-inch cubes)

1 large white onion (cut into 1-inch pieces)

1 large red bell pepper (stemmed, seeded, and cut into 1-inch pieces)

 

White Wine Marinade:

½ cup dry white wine

¼ cup olive oil (plus extra for drizzling)

¼ cup lemon juice

2 tablespoons white wine vinegar

3 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped shallot  

2 cloves garlic (minced)

Salt and pepper (to taste)

 

1. To prepare marinade, whisk together all ingredients in a large bowl. Add swordfish. Cover and refrigerate for up to 30 minutes.
2. In a separate bowl, combine onion and bell pepper. Drizzle with oil. Season with salt and pepper to taste. Mix well to coat.
3. Preheat grill.
4. Thread marinated swordfish cubes onto skewers, alternating with onion and bell pepper.
5. Place kebabs on hot, oiled grill grate. Use tongs to turn. Cook until fish is cooked through and vegetables are tender, approximately 10-12 minutes.