Photo: Becky Luigart-Stayner
Yield
Makes 8 servings

How to Make It

Step 1

Soak rosemary spears in water several hours or overnight.

Step 2

Combine olive oil, lemon juice, salt, and pepper in a large heavy-duty zip-top plastic bag; add swordfish, bell pepper, and onion. Seal bag, and chill 30 minutes, turning occasionally. Thread fish and vegetables onto rosemary. Grill kebabs, covered with grill lid, over high heat (400° to 450°) 5 minutes on each side.

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