Swordfish Brochettes

Recipe Ingredients

2 tablespoons	30ml	Lemon juice
1 1/2 tablespoons	22ml	Olive oil
2		Garlic cloves - finely chopped
1 tablespoon	15ml	Rosemary - chopped fresh
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1		Summer yellow squash - 1/2" thick
1		Sweet green pepper - 1" pieces
8		Cherry tomatoes
1 lb	454g / 16oz	Swordfish - cut into 1" cubes

Recipe Instructions

1. Combine lemon juice, oil, garlic, rosemary, salt, pepper in medium-size bowl. Add squash, pepper, tomatoes, fish. Refrigerate, covered, 30 minutes.

2. Preheat broiler. Thread vegetables and fish, alternating pieces, on four 10" metal skewers.

3. Broil 6" from heat, turning once, 8 minutes until cooked through.

Source:
Cooking Light, April 1995, page 124

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