Ingredients
1-2lbs. Swordfish
1 cup button mushrooms
2 med. red bell peppers
10-12 sm. stewing onions
1 cup extra virgin olive oil
1/2 c. fresh lemon juice
1 tsp greek oregano, fresh or dried
1 tsp thyme, fresh or dried
1 tbsp dried parsley
1 tsp fresh rosemary, finely chopped (optional)
2-3 large cloves garlic, finely
chopped
1 tsp salt & pepper
1/4 c dry white wine (optional)
Preparation
cut swordfish & red bell peppers into 1 1/2" pieces. Place in glass bowl with whole button mushrooms & onions. Add remaining ingredients and mix well to coat fish & vegetables. Regridgerate overnight stirring occationaly. Soak wood skewers in cold water for about 10 mins. 1/2 hr prior to grilling. Place red pepper then mushroom, fish, onion, fish, onion, fish, mushroom & finally red pepper onto skewers. Grill on BBQ at med high heat turning every 5 mins untill swordfish is thoroughly cooked. Brush frequently with marinade while grilling.
