Grilling a fish is always a great idea and creates natural rustic flavor from the smoke. Try this simple dish, it only take about a half and hour to 45 minutes to make it and it’s delicious!

Ingredients
2 pounds of swordfish fillets (cut into 1 1/2-inch cubes)
16 ripe cherry tomatoes
2 green bell peppers (seeded and cut into 1 1/2-inch squares)
1 onion (cut in to 1 1/2 inch squares)
1 teaspoon of paprika
2 bay leaves (crushed) plus 8 whole bay leaves
1/2 cup of olive oil
2 lemons (thinly sliced)
5 tablespoons of fresh lemon juice
salt and freshly ground pepper

Directions
Get a big plastic bowl and start by mixing the olive oil, lemon juice, paprika and your crushed bay leaves. Once you mix it well add your swordfish. Make sure you coat the fish well. Cover and let is sit in the refrigerator for 3-4 hours. You want to marinade the fish well before cooking it on the grill.

Work on preheating your grill. I would use charcoal with the mix of woodchips as it adds a nice smokey flavor to the fish. If your using a broiler or a regular gas range grill that’s just as good also.

Take the refrigerated fish out from the marinade but save the marinade on the site. Put the fish on the skewer sticks and follow it by adding a bay leave, bay leave, lemon, onion, bell peppers and the tomatoes. Add a dash of salt and fresh ground pepper. Add your swordfish skewers on the oiled grill and turn when the fish needs basting. Remember to use the leftover marinade to baste the fish with a brush. Cook until the fish is opaque which will be about 10 minutes. Take them off the grill when they are done cooking and add the lemon you cut in slices.