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Yield: Makes 6 servings.
- 1/2 cup olive oil
- 1/2 cup white-wine vinegar
- 2 cloves garlic, crushed
- 1 tablespoon soy sauce
- 1/2 teaspoon red-pepper sauce
- 1/8 teaspoon black pepper
- 2 pounds fresh swordfish
- 2 red peppers, seeded
- 24 cherry tomatoes
- juice of 1 lemon
Mix together oil, vinegar, garlic, soy sauce, red-pepper sauce, and black pepper. Cut the swordfish and peppers into 1-inch chunks. Marinate fish in the sauce for 1 hour. Remove fish; boil marinade for 3 to 5 minutes. Skewer fish, peppers, and whole tomatoes on 12 skewers. Place onto a cookie sheet and broil for 10 minutes, basting with marinade and turning several times. Squeeze lemon juice over all before serving. Serve on a bed of rice.
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