Title: Swordfish kebobs
 Categories: Seafood, Vegetables
      Yield: 1 Servings
 
 
  :          Marinade:
        3 TB olive oil
        1    clove garlic -- finely
  :          chopped
        2 TB chopped cilantro
        2 TB lime juice
  :          Salt and pepper
      3/4 lb swordfish -- cut into 1 1/2
  :          " pcs
        8    cherry -- tomatoes
        8 oz pineapple chunks, canned
  :          reserve 1/4 cup juice
        1    green bell pepper, seeded,
  :          cut into 1"
  :          squares
        1    red onion, peeled -- cut
  :          into 1" chunks
  
  Combine marinade ingredients and pineapple juice in a large bowl and
  add swordfish chunks. Let sit for 15 minutes. Soak 8" bamboo skewers
  in water for 15 minutes. Alternate swordfish and remaining
  ingredients on skewers. Kabobs can be grilled or broiled for 8-10
  minutes. Rotate the kabobs for either method and baste with remaining
  marinade.