Grilled Swordfish Kabob

Source: Joe Pistrang

Marinade (enough for 1 to 2 pounds of fish)

2/3 C olive oil

1/3 C vinegar

1 clove garlic, pressed

salt, pepper

basil, oregano

Cut fish into cubes 1 to 1-1/2 inches square. Marinate several hours or overnight. Skewer with cut peppers, cherry tomatoes, mushrooms, tiny onions (onions need to be precooked in the microwave). Grill. Do not overcook!

Quantities: allow about 3/8 pound of fish per person.