California Swordfish Kabobs with San Pedro BBQ Sauce



2 lbs California swordfish, cut into 2'' cubes
2 Red bell peppers, cut into 2'' pieces
2 Yellow bell peppers, cut into 2'' pieces
1 large Red or yellow onion, cut into 2'' pieces
8 Skewers (if bamboo skewers are used, soak in water first to avoid burning)

San Pedro BBQ Sauce :
Mix together the following ingredients.
1 1/2 tbsp Olive oil
6 cloves Garlic, minced
1/2 bunch Parsley, minced
Juice of 2 lemons

1. Alternate fish with vegetables on skewers. Sprinkle with lemon juice, and brush with BBQ sauce. Grill over gray, ashy coals or medium gas grill flame, brushing BBQ sauce over skewered fish several times while grilling.
2. Grill until fish just turns opaque in color and flesh begins to flake.

4 servings

Courtesy of the California Seafood Council