Remove skin from swordfish; cut fish
into 1-inch cubes. Place swordfish in a bowl; combine remaining
ingredients and pour over the swordfish cubes. Refrigerate for 2
to 3 hours.
Oil 8 skewers; thread swordfish
and onion wedges on skewers.
Place skewers on foil and brush
with more of the marinade mixture. Broil swordfish kabobs for 15
minutes, turning a few times to cook evenly.
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