Recipe: Grilled Swordfish Kabobs and Lemon Parsley Rice

Here's a suggestion. Not as Italian as you might want, but you could add some fresh chopped tomato and basil to the rice and omit the pineapple. Maybe use parsley and lemon juice instead of the cilantro and lime juice in the marinade.

Betsy

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SWORDFISH KABOBS

Marinade:
3 tablespoons olive oil
1 clove garlic, finely chopped
2 tablespoons chopped cilantro
2 tablespoons lime juice
Salt and pepper
3/4 pound swordfish, cut into 1 1/2 inch cubes
8 cherry tomatoes
8 canned pineapple chunks, 1/4 cup juice reserved
1 green bell pepper, seeded and cut into 1 inch squares
1 red onion , peeled and cut into 1 inch chunks

Combine marinade ingredients and pineapple juice in a large bowl and add
swordfish chunks. Let sit for 15 minutes. Soak 8" bamboo skewers in water
for 15 minutes. Alternate swordfish and remaining ingredients on skewers.
Kabobs can be grilled or broiled for 8-10 minutes. Rotate the kabobs for
either method and baste with remaining marinade.

LEMON PARSLEY RICE

1 cup rice
1/4 cup finely chopped parsley
Juice of half a lemon
2 tablespoons butter
Salt & pepper

Heat 2 cups of water to a boil and stir in rice. Return to a boil, cover and
reduce heat to low. Cook for 20 minutes. Remove lid and fluff rice with a
fork. Toss in parsley, lemon and butter. Season and serve.