1-1/4 lbs swordfish
2 tbsp olive oil
1 green pepper
Aliño dressing, to serve with fish:
3 cloves garlic, chopped
4 tbsp chopped parsley
2/3 cup extra virgin olive oil
Juice of 1 large lemon
1/2 tsp salt
Cut the swordfish into cubes of about (1 1/2 inches). Place them in a bowl with the olive oil and salt. Cut the tomato, onion, and peppers into eighths and add to the swordfish. Let marinate for 30 minutes. Thread the sword-fish on skewers, alternating with pieces of vegetable. Heat a griddle, brush it with oil, and grill the skewers, turning them, until fish is done, about 8 minutes. Serve with the sauce spooned over.
Stir all the ingredients together. Spoon over grilled fish.
Recipe courtesy of Spain GourmeTour magazine