1 1/2 pounds swordfish, cubed into 1-ounce cubes (about 1-inch squares)
1/4 cup finely chopped garlic
2 tablespoons vegetable oil
1 lemon, zested and juiced
1 sprig rosemary, finely chopped
1/2 bunch parsley, finely chopped
1 large red onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 medium red pepper, cut into 1-inch pieces
Salt and freshly ground black pepper
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