Serves 4
| 1 1/2 | pounds swordfish, cut into 16 pieces |
| 2 | tablespoons olive oil |
| Juice of 1 lemon | |
| 2 | tablespoons chopped fresh oregano |
| Salt and black pepper, to taste | |
| 1 | yellow bell pepper, cut into 1 1/2-inch pieces |
| 1/2 | pint cherry tomatoes |
| 1 | lemon, cut into 4 wedges (for serving) |
1. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.
2. In a bowl, combine the swordfish, olive oil, lemon juice, 1 tablespoon of the oregano, salt, and black pepper. Toss well. Refrigerate for 10 minutes.
3. Thread the fish onto skewers, adding bell pepper and tomatoes, using 4 pieces of swordfish and about 4 pieces of vegetable on each one.
4. Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 3 minutes more or until the fish is cooked through. Sprinkle with the remaining 1 tablespoon oregano. Serve with lemon.
Sheryl Julian 
© Copyright 2010 Globe Newspaper Company.
