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Ingredients
Marinade: 3 tablespoons olive oil
1 clove garlic -- finely chopped
2 tablespoons chopped cilantro
2 tablespoons lime juice
Salt and pepper
8 cherry tomatoes
3/4 pound swordfish -- cut into 1 1/2 inch pcs
8 ounces pineapple chunks, canned -- reserve 1/4 cup juice
1 green bell pepper, seeded, -- cut into 1 inch squares
1 red onion, peeled -- cut into 1 inch chunks
Directions
Combine marinade ingredients and pineapple juice in a large bowl and add swordfish chunks. Let sit for 15 minutes. Soak 8 inch bamboo skewers in water for 15 minutes. Alternate swordfish and remaining ingredients on skewers. Kabobs can be grilled or broiled for 8-10 minutes. Rotate the kabobs for either method and baste with remaining marinade.', 'Serve on a bed of yellow rice with garlic bread.
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Source: Jean-Marc de Fague
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