Ingredients

• 1 lb raw swordfish (should yield two 6-oz cooked servings), cut into 1” chunks
• 2 cups (2 small) zucchini, halved and cut into ¾” pieces
• 1 cup (8 medium) cherry tomatoes
• 1 cup (1 medium 2-¾” x 2-½”) green bell pepper, cored, seeded, and cut into ¾” pieces

Marinade:

• 2 tsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp water
• ½ tsp ground oregano
• ¼ tsp salt or salt substitute
• ¼ tsp freshly ground black pepper
• 1 clove garlic, finely minced

Direction

In a medium-sized bowl, whisk garlic, olive oil, lemon juice, water, oregano, salt, and black pepper. Pour into a large resealable plastic bag. Add swordfish, tomatoes, zucchini, and green pepper to bag; seal bag and shake, making sure all ingredients are coated. Marinate in refrigerator for at least 2 hours, preferably overnight, turning bag occasionally to ensure even coating. Heat gas Grill to medium-high heat or prepare charcoal grill with medium-hot coals. Thread kabobs with swordfish, tomatoes, zucchini, and green peppers, reserving marinade. Grill kabobs covered 5 minutes, basting with reserve marinade. Turn and grill another 5-10 minutes until fish is cooked through and flakes easily with a fork. Serve warm.