3 tablespoons lemon juice
1/4 cup dry white wine
1 clove garlic, pressed
1/2 teaspoon oregano, salt, pepper
1/4 teaspoon fennel seed, crushed
Boil tomatoes, peppers and onions in quarters until soft. Marinade with 2 1/2 pounds of swordfish for 1-2 hours in a plastic bag.
Alternate vegetables and chunks of swordfish on skewers and cook on a grill or under the broiler.
Serve with "Near East" Rice Pilaf, salad with feta cheese and Sahara bread which is quartered, brushed with butter and Parmesan cheese and placed under the broiler.