Swordfish Skewers

• 1/4 cup rice vinegar
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon chili powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1-1/2 pounds swordfish steaks, cut into 1-inch pieces
• 1 fresh pineapple, peeled and cut into 1-inch pieces
• 2 medium green peppers, cut into 1-inch pieces

1. In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour.
2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally.

rice vinegar, pepper, olive oil, lemon juice, lemon zest, chili powder, red pepper, cayenne pepper, swordfish, pineapple, green peppers

Taken from www.tasteofhome.com/recipes/swordfish-skewers/ (may not work)