Grilled Soy And Dijon Marinated Swordfish Kebabs

• 1 medium yellow onion, grated, with juices
• 1/4 cup extra-virgin olive oil
• 1/4 cup soy sauce
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons Dijon mustard
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 1/2 pounds swordfish steaks, cut in 1 1/2" chunks
• 12 bamboo skewers, pre-soaked
• flat leaf parsley for garnish

1. Combine onion, olive oil, soy sauce, lemon juice, mustard, pepper and salt in a large bowl; whisk together.
2. Add fish to marinade and toss gently to coat. Refrigerate for about 30 minutes or up to 1 hour.
3. Preheat grill or oven broiler. Thread 4 pieces of fish on each skewer.
4. Grill, turning, until fish is brown and just cooked through, 6-8 minutes. Arrange on platter and garnish with parsley leaves.
5. Optional: Alternate swordfish chunks with 1" pieces of red onion, red and yellow bell pepper pieces.

yellow onion, extravirgin olive oil, soy sauce, freshly squeezed lemon juice, mustard, freshly ground black pepper, salt, swordfish, bamboo skewers, flat leaf parsley

Taken from food52.com/recipes/5722-grilled-soy-and-dijon-marinated-swordfish-kebabs (may not work)