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Swordfish Kabobs

Recipe Courtesy of Reasor's

Ingredients

• 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 pieces
• 8 ounces Pineapple Chunks, canned (reserve 1/4 cup juice for marinade)
• 1 Green Bell Pepper, seeded, cut into 1 inch squares
• 1 Red Onion, peeled, cut into 1 inch chunks

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Directions
1. For the marinade, combine olive oil, garlic, cilantro, salt, pepper, and pineapple juice. In a large bowl and add swordfish chunks with the marinade. Let sit for 15 minutes.
2. Soak 8 inch bamboo skewers in water for 15 minutes.
3. Alternate swordfish and remaining ingredients on skewers.
4. Kabobs can be grilled or broiled for 8-10 minutes. Rotate the kabobs for either method and baste with remaining marinade.

Notes: Serve on a bed of yellow rice with garlic bread.