Serve these skewers of vegetables and sword fish on a bed of white or brown rice. In the Summer try barbecuing them.
1 ½ pounds thickly sliced sword fish steaks
3 tablespoons Olive oil
1 tablespoon red wine vinegar
2 Cloves garlic, finely chopped
1 teaspoon paprika
½ teaspoon Salt
¼ teaspoon ground Black pepper
1 large red onion (about 8 ounces)
½ teaspoon dry thyme leaves, crumbled
1 large Green bell Pepper
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Skin and bone swordfish if necessary. Cut the swordfish into one–to ¼ inch cubes. In a bowl combine oil, vinegar, garlic, salt, paprika, thyme and pepper. Add the fish cubes and toss until they are well coated. Let stand 10 minutes to marinate.
Meanwhile, quarter and seed Bell pepper. Into 1 ¼ inch squares. Cut onion in half, and cut eat half into sixths; separate the onion layers. Toss the pepper and onion pieces in the marinade with the fish cubes to coat.
Pre-heat the boiler. On four long metal skewers, thread alternate pieces of the fish, Pepper and onion until all of the pieces are used. Arrange the brochettes on the rack over a broiler pan and brush them with the remaining marinade.
Broil the brochettes 4 inches from the heat for three minutes. Turn the brochettes and continue boiling until the fish is just tender but still firm, about three more minutes.
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