1 lb. swordfish or other firm fish, cut in 1 in. cubes
Onion
Green pepper
1 tbsp. olive oil
Juice of 1 lemon
1 lg. garlic clove, minced
1/2 tsp. dried basil, or 1 1/2 tsp. chopped fresh basil
Freshly ground pepper

Combine olive oil, lemon juice, garlic, basil and pepper. Pour over fish and marinate, refrigerated, for 1 hour. Cut onion and pepper into 1 inch squares. Using four 9-10 inch skewers, put pieces of onion and pepper between fish chunks. Baste with any remaining marinade. (If using wooden skewers, soak in water about 1/2 hour and fill to ends.)

Prepare grill. Poke holes with fork in piece of aluminum foil large enough to hold skewers and brush lightly with olive oil to prevent sticking. Grill kebabs approximately 10 minutes or until done.