Swordfish Brochettes

Course : Fish
Serves: 4
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Ingredients:

2 tablespoons lemon juice
1 1/2 tablespoons olive oil
2 cloves garlic -- finely chopped
1 tablespoon rosemary -- chopped fresh
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium summer yellow squash -- 1/2 inch thick
1 medium sweet green pepper -- 1 inch pieces
8 medium cherry tomatoes
1 pound swordfish -- cut into 1 inch cubes
 

Preparation / Directions:

1. Combine lemon juice, oil, garlic, rosemary, salt, pepper in medium-size bowl. Add squash, pepper, tomatoes, fish. Refrigerate, covered, 30 minutes. 2. Preheat broiler. Thread vegetables and fish, alternating pieces, on four 10" metal skewers. 3. Broil 6" from heat, turning once, 8 minutes until cooked through.


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