The fresh-squeezed lemon juice in this simple Mediterranean marinade brightens these quick and easy swordfish kabobs.
1 1/2 lbs. swordfish, cut into cubes for skewers
1/2 cup olive oil
1 lemon, juiced
1 teaspoon dried oregano
1 onion, minced finely
1/2 teaspoon sea salt
1 teaspoon fresh ground pepper
Lemon wedges, for serving
Add cubed fish to a ziploc bag or container. Combine all the ingredients and pour over fish. Seal bag or cover container. Refrigerate 30 minutes - 1 hour
Place fish onto skewers and grill for 10 minutes.
Alternatively, you can preheat oven to broil. Please skewers on a baking sheet. Brush with additional marinade. Broil 6 inches from broiler for 10-12 minutes, turning several times to cook evenly. Serve with lemon wedges.