Succulent Grilled Swordfish Kebabs With Tequila And Key Lime

• 10-12 wooden skewers soaked in water for 30-45 minutes
• 2 pounds fresh swordfish steaks, cut into generous inch and a half pieces
• 1/4 cup olive oil
• 1/4 cup fresh juice from key limes
• 1/8 cup tequila
• 2 tablespoons honey (acacia)
• 1 tablespoon white basalmic vinegar
• 1 tablespoon zest of key limes
• 1/2-1 teaspoons fresh ground white peppercorns, to taste
• pinch of sea salt or Maldon sea flakes
• 1 tablespoon scallions, chopped
• 1 tablespoon flat leaf parsley, chopped
• 8 key lime wedges for garnish

1. Mix the oil, juice, tequila, honey, vinegar, salt, pepper, lime zest, and half the chopped herbs together. If you don't have key limes, you can use regular limes.
2. Add the cut swordfish cubes to the mix and refrigerate for 30-50 minutes.
3. Put the marinated swordfish cubes on the prepared skewers.
4. Grill to perfection for about 8 minutes, about 2 minutes per side.
5. Serve on a bed of rice. Garnish with fresh herbs and lime wedges. Suggested sides include a wilted green salad of swiss chard (light olive oil and lemon with a hint of garlic) and silver queen corn, steamed in the husk.

skewers, olive oil, fresh juice from, tequila, honey, white basalmic vinegar, zest of key limes, fresh ground white peppercorns, salt, scallions, flat leaf parsley, lime wedges

Taken from food52.com/recipes/5731-succulent-grilled-swordfish-kebabs-with-tequila-and-key-lime (may not work)