Swordfish, Bacon, and Cherry Tomato Kebabs

• 3/4 pound swordfish steak (about 1/2-inch thick)
• 1 large garlic clove, minced
• 2 teaspoons fresh lemon juice
• 2 teaspoons olive oil
• 8 slices bacon
• 12 vine-ripened cherry tomatoes
• lemon wedges as an accompaniment

1. Prepare grill.
2. Cut swordfish into 1-inch pieces and in a shallow dish toss with garlic, lemon juice, and oil to coat.
3. Marinate swordfish, covered and chilled, 20 minutes.
4. In a skillet cook bacon over moderate heat until pale golden but still soft and transfer to paper towels to drain, reserving fat.
5. Thread swordfish, bacon, and tomatoes onto four 10-inch skewers.
6. Brush kebabs with some of reserved fat and grill on an oiled rack set about 6 inches over glowing coals 3 to 4 minutes.
7. Turn kebabs and grill 3 to 4 minutes more, or until swordfish is just cooked through.
8. Serve kebabs with lemon wedges.

swordfish, garlic, lemon juice, olive oil, bacon, tomatoes, lemon wedges

Taken from www.epicurious.com/recipes/food/views/swordfish-bacon-and-cherry-tomato-kebabs-12222 (may not work)