12 rosemary branches
1 1/2 pounds of swordfish or yellowfin tuna
12 crimini muchrooms
2 bell peppers, red, green or yellow
1 medium onion, red or Vidalia
Salt and pepper
Cut the peppers and onions into large pieces. Cut the fish into large cubes, about 12. Strip about 1/2 of the rosemary branch, leaving a skewer. Place a piece of fish, bell pepper, onion and mushroom onto the skewer and place on a tray or dish. Drizzle with olive oil and chopped garlic. Add salt and pepper. Grill or bake until the fish reaches 145 degrees. Makes about 12 skewers.