Tamari Citrus Marinated Swordfish Kabobs With Tomatoes, Onions And Peppers

• 3 cloves minced garlic
• 1/3 cup reduced-sodium tamari
• 1/3 cup of orange juice
• juice and zest of 2 limes
• 1/4 cup fresh cilantro, chopped
• sea salt fresh ground black pepper to taste
• extra virgin olive oil, for drizzling
• 1 1/2 pounds swordfish steak, cut into 1.5" cubes
• 1 cup cherry tomatoes
• 2 red bell peppers, quartered and cut into 1 1/2" pieces
• 1 red onion, cut into 1 1/2" pieces
• wooden skewers soaked in water for 30 minutes

1. In a bowl, combine garlic, tamari, orange juice, lime juice and zest, cilantro, salt and pepper. Add the cubed swordfish, cherry tomatoes, peppers and onion and toss to coat. Cover and refrigerate for about an hour.
2. Preheat oiled grill to medium high heat. For each skewer, place a swordfish cube, then a tomato, red onion and red pepper slice, ending with a piece of swordfish. Arrange your kabobs on a platter and drizzle with some olive oil, salt, pepper, and remaining marinade on both sides. Place the prepared skewers on the grill and cook 3 minutes. Gently turn and cook another 3 minutes or until fish is just cooked through and golden brown.
3. Serve tamari citrus marinated swordfish kabobs with tomatoes, onions and peppers on a fluffy bed of fragrant jasmine rice or on leafy greens.

garlic, tamari, orange juice, fresh cilantro, salt, extra virgin olive oil, swordfish steak, cherry tomatoes, red bell peppers, red onion, wooden skewers

Taken from food52.com/recipes/5689-tamari-citrus-marinated-swordfish-kabobs-with-tomatoes-onions-and-peppers (may not work)