Tropical Swordfish Kebabs

• 1 lb swordfish steak
• 1 pineapple
• 2 red bell peppers
• 1 large sweet onion
• 1 jalepeno pepper
• 1/4 C cilantro
• 1 C orange juice
• 1/4 C olive oil
• 1 lime cut into wedges
• salt and pepper, to taste
• approx. 15 skewers (if using wood skewers, soak in advance to prevent them from burning when they're on the grill)

1. To prepare the ingredients that will go on the skewers: Cut the swordfish and pineapple into 1-inch cubes. Trim and slice the peppers and onion into 1-inch pieces.
2. To prepare the marinade: Cut the jalepeno in half and remove seeds. In a food processor, mince the jalepeno and cilantro. Then add to the food processor the orange juice and olive oil, plus salt and pepper. Process until combined.
3. Place fish, pineapple, red pepper, and onion pieces in a large glass baking dish. Pour the marinade over the pieces, cover with plastic wrap, and refridgerate for at least one hour but not more than 3 hours.
4. Assemble skewers, alternating between pieces of fish, pineapple, red pepper, and onion. Grill on medium heat for about 5 minutes, turn, and grill another 5 minutes - or until the kebabs are nicely browned in spots.
5. Serve with lime wedges. Goes well with coconut rice.

swordfish steak, pineapple, red bell peppers, sweet onion, jalepeno pepper, cilantro, orange juice, olive oil, lime, salt, skewers

Taken from www.epicurious.com/recipes/member/views/tropical-swordfish-kebabs-1224055 (may not work)