Margarita Swordfish Kabobs

Ingredients

• 10-12 wooden skewers soaked in water for 30-45 minutes
• 2 pounds fresh swordfish steaks, cut into generous inch and a half pieces
• 1/4 cup olive oil
• 1/4 cup lime juice
• 1/8 cup cheap tequila
• 2 tablespoons honey
• 1 tablespoon white basalmic vinegar
• 1 tablespoon zest of key limes (optional)
• 1/2-1 teaspoon fresh ground white peppercorns, to taste (we used black pepper)
• pinch of sea salt
• 1 tablespoon scallions/onions, chopped
• 1 tablespoon flat leaf parsley, chopped
• 8 key lime wedges for garnish (optional)

Instructions

1. Mix the oil, juice, tequila, honey, vinegar, salt, pepper, lime zest, and half the chopped herbs together.
2. Add the cut swordfish cubes to the mix and refrigerate for 30-50 minutes.
3. Put the marinated swordfish cubes on the prepared skewers.
4. Grill (or use a broiler) to perfection for about 8-12 minutes, about 2-3 minutes per side.
5. Serve on a bed of rice. Garnish with fresh herbs and lime wedges if desired. Suggested sides include a wilted green salad of swiss chard (light olive oil and lemon with a hint of garlic) and silver queen corn, steamed in the husk.