• 10-ounce swordfish steaks ¾" thick
• 2 tablespoons olive oil, divided
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme or ½ teaspoon dried
• Salt and freshly ground pepper
• 4 shallots
• 4 yellow peppers
• 2 plum or other firm tomatoes
• ½ zucchini
• ½ bunch Italian (flat-leaf) parsley, stems removed

Dice swordfish into ½" cubes. Combine 1 tablespoon oil with lemon juice, thyme, salt and pepper; turn fish in mixture to coat it. Cover and marinate 30 minutes.

Peel and halve shallots. Halve yellow peppers and cut into 1″ pieces. Quarter tomatoes. Slice zucchini into ¾" rounds.

Preheat oven broiler or portable grill. Thread fish and vegetable pieces on 2 skewers, reserving marinade. Brush fish and vegetables with remaining tablespoon oil and season lightly with salt and pepper. Broil or grill 2-3 minutes per side, then drizzle with marinade. Serve on bed of parsley.

Per Serving:
• Calories: 325
• Carbohydrate: 8 gm
• Fat: 18 gm
• Protein: 33 gm