Fantastic Swordfish Kebobs

FANTASTIC SWORDFISH KEBOBS
1 ¼ c. olive oil, extra to coat grill
¼ c. fresh lemon juice
1 T. kosher salt
1 T. minced fresh thyme
1 T. Creole mustard
1 T. minced garlic
Zest of 1 lemon
1 T. minced fresh oregano
Black pepper, to taste
1 red bell pepper, diced to 1”
1 red onion, diced to 1”
½ lb. thick asparagus, trimmed cut into 2” pieces
1 ¾ lb. swordfish, cut into 1” cubes
TASTY HERB CAPER SAUCE:
1 c. olive oil
½ c. packed fresh parsley
½ c. capers, drained
2 T. chopped fresh thyme
3 T. minced garlic
2 T. fresh lemon juice
1 T. chopped fresh oregano
Crushed red pepper, to taste

1. FISH: In large bowl, whisk together oil, lemon juice, salt, thyme, mustard, garlic, zest, oregano and black pepper.
2. In another large bowl, combine bell pepper, onion and asparagus.
3. Pour half of oil mixture over veggies, toss to combine.
4. Add fish to remaining oil, in another bowl. Toss to combine.
5. Marinate for at least 1 hour and bring to room temp for 30 minutes.
6. If using wooden skewers, soak in water for 30 minutes.
7. Preheat grill to 350-400 and brush grill with olive oil.
8. Alternately thread fish and veggies onto skewers. Grill kebobs for 3 minutes, turn and grill until fish is cooked through and veggies are tender, 3-6 minutes more.
9. Serve with HERB CAPER SAUCE: In bowl of food processor, place all ingredients for sauce and pulse until finely chopped and well combined. Stop and scrape sides of bowl as needed. Serve with fish and veggies.