Place swordfish in a non-reactive container. Whisk
, olive oil
, coriander, herbs
and salt. Pour marinade
and let marinate in refrigerator for 8 hours. Cut peppers and onions
into 1-inch squares. Skewer
your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill
for about 2 minutes on each side.