1 1/2 pounds thickly sliced swordfish steaks
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 cloves garlic, finely chopped
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves, crumbled
1/4 teaspoon ground black pepper
1 large green bell pepper
1 large red onion, about 8 ounces

Preparation Instructions:

1. Skin and bone swordfish if necessary. Cut the swordfish into 1 to 1 1/4 inch cubes. In a bowl, combine oil, vinegar, garlic, paprika, salt, thyme, and pepper. Add the fish cubes and toss until they are well coated. Let stand 10 minutes to marinate.

2. Meanwhile, core and seed bell pepper. Cut the pepper into 1 1/4 inch squares. Cut onion in half, and cut each half into sixths; separate the onion layers. Toss the pepper and onion pieces into the marinade with the fish cubes to coat.

3. Preheat the broiler. On four long metal skewers, thread alternate pieces of the fish, pepper, and onion until all of the pieces are used. Arrange the brochettes on the rack over a broiler pan and brush them with the remaining marinade.

4. Broil the brochettes 4 inches from the heat for 3 minutes. Turn the brochettes and continue broiling until the fish is just tender but still firm, about 3 more minutes. Serve immediately.

Serving Suggestion: Serve these skewers on a bed of white rice. In the summer, try barbecuing them.