1 lb. swordfish, rinsed and patted dry
1 red bell pepper, rinsed and cut into 3/4"-1"pieces
1 orange bell pepper, rinsed and cut into 3/4"-1"pieces
1 red onion, peeled and cut into a 3/4"-1" thick slice, and then quartered
1/2 c. marinade (you can make your own, or use a bottled version or salad dressing that sounds appealing)
12 Bamboo Skewers
Place skewers in a shallow baking dish and fill with water, and soak for 30 minutes.
Cut swordfish into 3/4"-1" pieces, place in a resealable plastic bag, or non reactive container.
Pour marinade over the fish and toss to coat.
Place in your refrigerator to marinade for 30 minutes to 1 hour.
Wash cutting board, knife and counter that fish was prepared on. Including your hands too.
String one bell pepper piece on the kabob, leaving at least 1" open at the top.
String one red onion piece
String another bell pepper piece
Followed by the swordfish.
Repeat, and, Repeat.
Keep going until you have no more ingredients left. No worries if you are unable to fill a whole kabob...still string the ingredients along on a skewer. People may appreciate a few more extra veggies or an extra swordfish piece.
Set grill to medium and spray non-stick cooking spray, or rub grill with a paper towel dipped in olive oil.
Place kabobs onto the grill. Close the lid, and flip after 2-3 minutes. Repeat this step for each side, until the swordfish is cooked through. Total cooking time should be about 8-12 minutes.
Take the kabobs off the grill and you are ready to serve.