ENTREE: California Swordfish Kabobs with San Pedro BBQ Sauce

2 lbs. California swordfish, cut into 2" cubes
2 red bell peppers, cut into 2" pieces
2 yellow bell peppers, cut into 2" pieces
1 lg. red or yellow onion, cut into 2" pieces
8 skewers (if bamboo skewers are used, soak in water first to avoid burning)

San Pedro BBQ Sauce
1-1/2 Tbsp. olive oil
6 cloves garlic, minced
1/2 bunch parsley, minced
Juice of 2 lemons

California Swordfish Kabobs:
Alternate fish with vegetables on skewers. Sprinkle with lemon juice, and brush with BBQ sauce. Grill over gray, ashy coals or medium gas grill flame, brushing BBQ sauce over skewered fish several times while grilling. Grill until fish just turns opaque in color and flesh begins to flake.

Serves 4.
Pinot Noir.

Nutrition (per serving): Calories 204; Protein 30 g; Carbo. 7 g; Fat 6 g; Cholesterol 57 mg; Sodium 133 mg

San Pedro BBQ Sauce:
Mix all ingredients together, adding salt and pepper to taste. May be prepared in advance and refrigerated until use.

Nutrition (per serving): Calories 57; Protein 4 g; Carbo. 13 g; Fat 5 g; Cholesterol 0 mg; Sodium 2 mg