Marinated Swordfish Kabobs

Dressed up with a bright and zesty herb sauce, these kabobs are an unexpected way to prepare fish.

Makes 4 to 6 servings

1¼ cups olive oil, plus more for brushing 1 tablespoon lemon zest 2 tablespoons fresh lemon juice 1 tablespoon kosher salt 1 tablespoon minced fresh thyme 1 tablespoon Creole mustard 1 tablespoon grated garlic

(about 6 cloves) 2 teaspoons minced fresh oregano ½ teaspoon ground black pepper 1 cup 1-inch-diced red bell pepper 1 cup 1-inch-diced red onion ½ pound thick asparagus, trimmed and cut into 1½-inch pieces (about 1 cup) 1¾ pounds swordfish, cut into

1-inch cubes

Herb-Caper Sauce (recipe follows)

Whisk together oil, lemon zest and juice, salt, thyme, mustard, garlic, oregano, and black pepper in a large bowl.

Combine bell pepper, onion, and asparagus in another large bowl. Pour half of oil mixture over vegetables, tossing until combined. Add swordfish to remaining oil mixture; toss until combined. Marinate vegetables and fish at room temperature for 30 minutes. If using wooden skewers, soak in water for 30 minutes.

Preheat grill to medium-high heat (350° to 400°); brush grill grates with oil.

Thread fish and vegetables onto skewers. Working in batches if necessary, grill kabobs for 3 minutes. Turn kabobs; grill until swordfish is cooked through and vegetables are tender, 3 to 6 minutes. Serve immediately with Herb-Caper Sauce.

Herb-Caper Sauce Makes about 1 cup

1 cup olive oil 2/3 cup packed chopped fresh parsley ½ cup capers 4 teaspoons chopped fresh thyme 4 cloves garlic, grated 1 tablespoon fresh lemon juice 2 teaspoons chopped fresh oregano ½ teaspoon crushed red pepper

Pulse all ingredients in the work bowl of a food processor until finely chopped and well combined, stopping to scrape sides of bowl. Serve immediately.