Zesty Swordfish Kabobs

This is from Cooking Light September 2002. This is a really good kabob with a citrus flavor. I usually substitute chunks of a sweet onion for the green onion.

• Ready In: 55 mins
• Serves: 4
• Yields: 4 skewers

Ingredients

• 2  tablespoons fresh rosemary, chopped
• 3  tablespoons low sodium soy sauce
• 1 1⁄2 tablespoons extra virgin olive oil
• 1  tablespoon  grated lemon rind
• 2  tablespoons fresh lemon juice
• 2  teaspoons  grated  orange rind
• 1  tablespoon  fresh orange juice
• 1  teaspoon fresh ginger, peeled and grated
• 2  teaspoons honey
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 5  garlic cloves, chopped
• 1 1⁄2 lbs swordfish steaks, cut into 1-inch cubes
• 3⁄4 cup green onion, sliced into 2-inch pieces
• 2  medium red bell peppers, cut into 1-inch pieces
•  cooking spray

Directions

1. Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once.
2. Prepare grill.
3. Remove fish from bag; discard marinade. Thread fish, green onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.