Rosemary-Skewered Swordfish Kebabs

• 11/2 cups extra-virgin olive oil 11/2 tablespoons grated lemon zest (from 2 medium lemons)
• 11/2 tablespoons grated orange zest
• 1 tablespoon chopped thyme
• Four 12-inch rosemary branches, leaves removed and chopped, branches reserved (see Cook's Note)
• 2 pounds swordfish, cut into approximately 16 cubes

1. Pour 1/4 cup oil into a wide, shallow, nonreactive dish.
2. Stir in the lemon and orange zests, 1/2 tablespoon of the thyme and all but 1 tablespoon of the chopped rosemary.
3. Add the swordfish to the marinade and turn to coat the fish completely.
4. Refrigerate 2 to 24 hours.
5. Preheat gas grill to high or prepare a charcoal grill, letting the coals burn until white ash is visible.
6. Remove the swordfish from the marinade, brushing off any solids.
7. Skewer the fish pieces with the rosemary branches (about 4 pieces per branch).
8. Season each kebab with salt and pepper.
9. Place the skewers on the hot grill and cook, turning as needed, until cooked through, approximately 4 minutes total.

extravirgin olive oil, orange zest, thyme, rosemary, swordfish

Taken from www.foodnetwork.com/recipes/rosemary-skewered-swordfish-kebabs.html (may not work)