Ingredients
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2 medium onions, quartered
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1 cup unsweetened coconut milk
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6 garlic cloves, chopped
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1/2 green bell pepper, chopped
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1/4 cup chopped parsley
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2 tablespoons olive oil
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
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1 1/2 pounds swordfish, cut into 2-inch cubes
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1 large red bell pepper, cut into 1-inch squares
Directions
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In a blender, combine 1 of the quartered onions with the coconut milk, garlic, green pepper, parsley, olive oil, salt and black pepper; puree until smooth. The mixture should be highly seasoned. Scrape the marinade into a large bowl. Add the swordfish cubes and toss to coat. Cover and refrigerate 3 to 4 hours, stirring 2 or 3 times.
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Light a grill. Thread the swordfish cubes onto 4 long, thick metal or bamboo skewers, alternating the fish with pieces of the remaining onion and the red pepper. Reserve the marinade.
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Grill the swordfish kebabs over a hot fire for about 12 minutes, turning them often and basting them frequently with the reserved marinade; the kebabs are done when they are lightly browned all over and the fish and vegetables are just cooked through. Serve at once.
Suggested Pairing
An English-style India pale ale, such as Samuel Smith's India Ale from England, is ideal; the bitterness contrasts with the coconut, while the maltiness complements the meat texture of the marinated fish.