1 tbsp. lemon juice
1 tsp. tamari
1/4 tsp. minced fresh garlic
1/8 tsp. chervil leaves
12 oz. skinned & boned swordfish cut into 1/4 inch cubes
2 med. green bell peppers, seeded & cut into 1 1/4 inch squares
10 cherry tomatoes

In bowl combine lemon juice, tamari, garlic and chervil. Add swordfish cubes, toss to coat. Cover and marinate in refrigerator for 1 hour, turning pieces once or twice. Divide fish, peppers and tomatoes into 2 equal portions, thread each portion onto 2 skewers alternating ingredients.

Set skewers on rack on grill or in broiler pan, grill over hot coals or broil about 4 inches from source of heat for 5 minutes, brushing occasionally with remaining marinade. Turn and cook 3 to 4 minutes longer or until fish is done. Weigh and measure 4 ounces of fish per serving and 1 cup of peppers and tomatoes per serving. Single serving = 4 ounces protein, 1 cup vegetable.