Swordfish Kabobs

• 2 pounds of swordfish cut into 1-inch cubes
• 1 lemon, zested
• 1 lime, zested
• 1 orange, zested
• 2 ounces olive oil
• 1 tablespoon ground coriander
• 2 tablespoons chopped flat leaf parsley
• 1 teaspoon kosher salt
• 3 Hungarian hot peppers
• 1 red onion
• 12 cherry tomatoes

1. Place swordfish in a non-reactive container.
2. Whisk together zest, olive oil, coriander, herbs and salt.
3. Pour marinade over swordfish and let marinate in refrigerator for 8 hours.
4. Cut peppers and onions into 1-inch squares.
5. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato.
6. Brush with marinade and grill for about 2 minutes on each side.

swordfish, lemon, lime, orange, olive oil, ground coriander, flat leaf parsley, kosher salt, hot peppers, red onion, tomatoes

Taken from www.foodnetwork.com/recipes/michael-symon/swordfish-kabobs-recipe.html (may not work)