Spiedini di Pesce Spade e Tonno -- Kebob of Swordfish and Tuna

• 2 lb. swordfish steaks, cubed about 1 to 1-1/4 inches
• 2 lb. tuna steaks, cubed about 1 to 1-1/4 inches
• 36 to 40 cherry tomatoes, firm
• 20 to 24 fresh mushroom caps
• 2 cups fresh lemon juice
• 1/2 cup olive oil
• 1/2 tsp. finely chopped oregano leaves
• 2 tbsp. finely chopped fresh parsley
• 2 cloves garlic, finely chopped

1. Mix all ingredients of the marinade well and allow to sit, at room temperature, at least one hour before using.
2. Add salt and pepper to taste.
3. While the marinade is aging, cube the swordfish and tuna steaks to produce at least 4 cubes of each type of fish per serving (2 cubes of each per skewer).
4. Using short skewers, alternate tomatoes, mushroom cap and fish.
5. Begin with a tomato, then a tuna cube, then a mushroom, next a swordfish cube, a tomato, a tuna cube, mushroom, swordfish cube and end with a tomato.
6. Each serving will consist of two such skewers.
7. Gently lay each completed skewer into a shallow baking dish, and pour the marinade over the skewers.
8. Cover.
9. Allow to marinate at least 2 hours, or preferably overnight in the refrigerator.
10. Make sure each skewer is thoroughly marinated.
11. Grill the brochettes on an open grill or in the broiler.
12. Do not overcook.
13. Serve on a bed of Arborio Rice.

swordfish steaks, tuna, tomatoes, mushroom caps, lemon juice, olive oil, oregano, parsley, garlic

Taken from www.foodgeeks.com/recipes/18832 (may not work)