1.5 lbs fresh, skinless swordfish loin, cut into 1.5-inch cubes
1 large red bell pepper, cut into 1.5-inch pieces
1 large yellow bell pepper, cut into 1.5-inch pieces
1 large red onion, cut into 1.5-inch chunks
1 medium zucchini, cut into 1-inch thick rounds
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1 tablespoon dried oregano
1.5 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
8 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, parsley, oregano, salt, and pepper to create the marinade.
Pat the swordfish cubes dry with paper towels. Place the swordfish and all chopped vegetables in a large bowl.
Pour two-thirds of the marinade over the fish and vegetables, tossing gently to coat. Reserve the remaining third. Marinate for 15-20 minutes at room temperature.
Thread the marinated swordfish and vegetables alternately onto the skewers, leaving a tiny space between each piece.
Preheat your grill to medium-high heat (400-450°F). Clean and oil the grill grates well.
Place the skewers on the grill and cook for 8-10 minutes total, turning every 2-3 minutes for an even char.
During the last 2 minutes of cooking, brush the skewers with the reserved marinade.
Remove the skewers from the grill and let them rest on a platter for 3-5 minutes before serving.
Notes
For best results, do not marinate the swordfish for longer than 30 minutes. The acid in the lemon juice will begin to 'cook' the fish and can result in a mushy texture if left too long.