Serve these skewers of vegetables and swordfish on a bed of white rice. In the summer, try barbequing them
1 ½ pounds thickly sliced swordfish 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
1large green bell pepper
½ teaspoon dried thyme leaves, crumbled
1 large red onion
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Skin and bone swordfish if necessary. Cut the swordfish into 1 – to 1 ¼ -inch cubes. In a bowl, combine oil, garlic, vinegar, paprika salt , thyme and pepper. Add the fish cubes and toss until they are well coated. Let stand 10 minutes to marinate.
Meanwhile core and seed bell pepper. Cut the pepper into 1 ¼ inch squares. Cut onion in half, and cut each half into sixths, separate the onion layers. Toss the pepper and onion pieces in the marinade with the fish cubes to coat.
Preheat the broiler. On four long metal skewers, thread alternate ieces of the fish, onion, and pepper 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 3 minutes. Turn the brochettes and continue broiling until the fish is just tender but still firm, about 3 more minutes.
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