Recipe information
Yield
Makes 3 servings
Ingredients
1
/2 cup dry white wine
1
/4 cup olive oil
1
/4 cup lemon juice
1
/4 cup Worcestershire sauce
2
garlic cloves, minced
1
/4 teaspoon pepper
1
pound swordfish, cut into 1-inch cubes
12
bamboo skewers
6
small boiling onions, peeled
1
green bell pepper, cut into 1-inch pieces
1
red bell pepper, cut into 1-inch pieces
12
mushrooms
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Preparation
Step 1
Whisk first 6 ingredients in medium bowl to blend. Add fish and refrigerate at least 1 and up to 4 hours.
Step 2
Preheat barbecue (medium heat) or preheat broiler. Drain fish, reserving marinade. Thread fish on skewers alternately with onions, green and bell peppers and mushrooms. Arrange skewers on grill. Grill until swordfish is just cooked through, brushing skewers frequently with marinade, about 5 minutes.