Swordfish, Bacon, and Cherry Tomato Kebabs

1. 1

   Prepare grill.

2. 2

   Cut swordfish into 1-inch pieces and in a shallow dish toss with garlic, lemon juice, and oil to coat.

3. 3

   Marinate swordfish, covered and chilled, 20 minutes.

4. 4

   In a skillet cook bacon over moderate heat until pale golden but still soft and transfer to paper towels to drain, reserving fat.

5. 5

   Thread swordfish, bacon, and tomatoes onto four 10-inch skewers.

6. 6

   Brush kebabs with some of reserved fat and grill on an oiled rack set about 6 inches over glowing coals 3 to 4 minutes.

7. 7

   Turn kebabs and grill 3 to 4 minutes more, or until swordfish is just cooked through.

8. 8

   Serve kebabs with lemon wedges.

* Per serving · 4 servings · Values may vary.