Grilled Swordfish Kebabs with Parsley-Olive Salsa

• 1/4 c. flat-leaf parsley
• 8 pitted oil-cured olives
• 4 oil-packed sun-dried tomato halves
• 1 tsp. garlic paste
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. water
• 1/2 tsp. grated lemon zest
• 2 tbsp. lemon juice
• 1/4 tsp. crushed red pepper flakes
• 1 red onion
• 1 1/2 lb. swordfish or halibut (1-inch thick)
• 20 mixed baby bell peppers (or 20 pieces of cut-up bell peppers)
• Olive oil cooking spray
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground white or black pepper

1. Salsa: Combine all ingredients in a bowl.
2. Kebabs: Heat a stovetop grill pan over medium heat.
3. Alternately thread onto four 12-inch metal skewers 5 onion pieces, swordfish pieces, and bell peppers.
4. Spray kebabs with olive oil cooking spray and season with salt and pepper.
5. Grill kebabs 8 to 10 minutes, turning skewers every 2 minutes, until swordfish is just barely opaque and vegetables are lightly charred.
6. Spoon salsa over kebabs.

flatleaf parsley, olives, oil, garlic, extravirgin olive oil, water, lemon zest, lemon juice, red pepper, red onion, swordfish, bell peppers, olive oil cooking spray, kosher salt, freshly ground white

Taken from www.delish.com/recipefinder/grilled-swordfish-kebabs-parsley-olive-salsa-recipe-rbk0511 (may not work)