Zesty Swordfish Kabobs

 From Cooking Light 2002 was a quick and easy recipe to make -- I didn't have fresh ginger so just used ground ginger just do not over marinate as the fish will start to cook due to the citrus in the marinade.

• 
• 2 tablespoons chopped fresh rosemary
• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons extra-virgin olive oil 
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 2 teaspoons grated orange rind 
• 1 tablespoon fresh orange juice 
• 1 teaspoon grated peeled fresh ginger
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 5 garlic cloves, chopped
• 1 1/2 pounds swordfish steaks, cut into 1-inch pieces 
• 3/4 cup (2-inch) sliced green onions 
• 12 (1-inch) pieces red bell pepper 
• Cooking spray
• \
• Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once.

1. 
2. Prepare grill.
3. Remove fish from bag; discard marinade.
4. 
5.  Thread fish, green onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once
6. 
7. We served it with fried black beans and a little lime juice on them
8.