Ingredients
1/4 cup rice vinegar1 jalapeno pepper, seeded and chopped1 tablespoon olive oil1 tablespoon lemon juice1/2 teaspoon grated lemon zest1/4 teaspoon chili powder1/4 teaspoon crushed red pepper flakes1/4 teaspoon cayenne pepper1-1/2 pounds swordfish steaks, cut into 1-inch pieces1 fresh pineapple, peeled and cut into 1-inch pieces2 medium green peppers, cut into 1-inch pieces
Preparation
In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally.
