Swordfish Kebabs with Coconut Milk

• 2 medium onions, quartered
• 1 cup unsweetened coconut milk
• 6 garlic cloves, chopped
• 1/2 green bell pepper, chopped
• 1/4 cup chopped parsley
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 pounds swordfish, cut into 2-inch cubes
• 1 large red bell pepper, cut into 1-inch squares

1. In a blender, combine 1 of the quartered onions with the coconut milk, garlic, green pepper, parsley, olive oil, salt and black pepper; puree until smooth.
2. The mixture should be highly seasoned.
3. Scrape the marinade into a large bowl.
4. Add the swordfish cubes and toss to coat.
5. Cover and refrigerate 3 to 4 hours, stirring 2 or 3 times.
6. Light a grill.
7. Thread the swordfish cubes onto 4 long, thick metal or bamboo skewers, alternating the fish with pieces of the remaining onion and the red pepper.
8. Reserve the marinade.
9. Grill the swordfish kebabs over a hot fire for about 12 minutes, turning them often and basting them frequently with the reserved marinade; the kebabs are done when they are lightly browned all over and the fish and vegetables are just cooked through.
10. Serve at once.

onions, unsweetened coconut milk, garlic, green bell pepper, parsley, olive oil, salt, freshly ground black pepper, swordfish, red bell pepper

Taken from www.foodandwine.com/recipes/swordfish-kebabs-with-coconut-milk (may not work)