Skewered Swordfish And Zucchini

• 2 tablespoons fresh lime juice
• 13 cup olive oil
• 1/2 cup fresh savory, chopped
• 18 teaspoon salt
• Freshly ground black pepper to taste
• 2 pounds fresh swordfish, cut in 1-inch cubes
• 2 to 3 medium zucchini, cut in 1-inch slices
• Vegetable oil to brush the grill

1. In a shallow pan, mix together the lime, oil, savory, salt and pepper.
2. Add the swordfish and zucchini, and toss to cover with the marinade.
3. Allow to sit, refrigerated, for one to three hours.
4. Prepare a charcoal fire 45 minutes before cooking time.
5. If desired, add grape-vine clippings that have been soaked in water.
6. Thread the fish and zucchini on skewers, alternating them.
7. When the coals are ash-covered and glowing, brush the grill with oil.
8. Cook the fish for about five minutes, brushing twice with the marinade.
9. Turn the skewers and continue cooking and basting another five minutes.

lime juice, olive oil, fresh savory, salt, freshly ground black pepper, fresh swordfish, zucchini, vegetable oil

Taken from cooking.nytimes.com/recipes/2917 (may not work)