Tropical Swordfish Kebabs

1. 1

   To prepare the ingredients that will go on the skewers: Cut the swordfish and pineapple into 1-inch cubes. Trim and slice the peppers and onion into 1-inch pieces.

2. 2

   To prepare the marinade: Cut the jalepeno in half and remove seeds. In a food processor, mince the jalepeno and cilantro. Then add to the food processor the orange juice and olive oil, plus salt and pepper. Process until combined.

3. 3

   Place fish, pineapple, red pepper, and onion pieces in a large glass baking dish. Pour the marinade over the pieces, cover with plastic wrap, and refridgerate for at least one hour but not more than 3 hours.

4. 4

   Assemble skewers, alternating between pieces of fish, pineapple, red pepper, and onion. Grill on medium heat for about 5 minutes, turn, and grill another 5 minutes - or until the kebabs are nicely browned in spots.

5. 5

   Serve with lime wedges. Goes well with coconut rice.

* Per serving · 4 servings · Values may vary.