Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Lemon juice |
| 1½ tablespoon | Olive oil |
| 2 \N | Garlic cloves,finely chopped |
| 1 tablespoon | Rosemary,chopped fresh |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 \N | Summer yellow squash,1/2\" th |
| 1 \N | Sweet green pepper,1\" pieces |
| 8 \N | Cherry tomatoes |
| 1 pounds | Swordfish,cut into 1\" cubes |
1. Combine lemon juice, oil, garlic, rosemary, salt, pepper in medium-size bowl. Add squash, pepper, tomatoes, fish. Refrigerate, covered, 30 minutes.
2. Preheat broiler. Thread vegetables and fish, alternating pieces, on four 10" metal skewers.
3. Broil 6" from heat, turning once, 8 minutes until cooked through.