Grilled Swordfish Skewers with Vegetable Medley

Instructions

1. 1Cut the about 680 g of swordfish into 2.54 cm cubes. Cut the 1 medium zucchini, 2 medium bell peppers (various colors), and 1 medium red onion into 2.54 cm pieces.
2. 2In a medium bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 0.5 teaspoon of dried thyme, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until combined.
3. 3Add the swordfish cubes and the cut vegetables to the bowl with the marinade. Gently toss to coat everything evenly. Let this marinate for at least 15 minutes at room temperature.
4. 4While the swordfish and vegetables are marinating, thread them onto skewers. Alternate pieces of swordfish with pieces of zucchini, bell pepper, and red onion. Aim for about 4-6 skewers.
5. 5Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
6. 6Place the prepared skewers on the preheated grill. Grill for 8-10 minutes, turning the skewers occasionally. The swordfish is cooked through when it is opaque and flakes easily with a fork, and the vegetables are tender and slightly charred. The internal temperature of the swordfish should reach 63°C.
7. 7Remove the skewers from the grill and let them rest for 2 minutes before serving. This allows the juices in the swordfish to redistribute, making it more tender.

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