4swordfish steaks180 g each, cut into 1½-inch cubes
1tspeach kosher salt and pepperdivided
half pineapplepeeled, cored and cut into 1½-inch pieces
1red onioncut into 1-inch thick wedges
½cupcilantro leavesapprox
Instructions
In a large bowl, stir together 2 tbsp of the oil, lime zest, garlic, ginger, honey and chili. Add swordfish; sprinkle with ¾ tsp of the salt and pepper and toss gently to coat. Cover and refrigerate for 20 minutes to marinate.
In a separate bowl, combine pineapple, red onion, remaining 2 tbsp oil and remaining ¼ tsp salt and pepper. Toss until combined.
Thread swordfish, pineapple and onion loosely onto skewers (3 to 4 fish pieces per skewer).
Preheat grill to medium-high heat; brush and oil grill. Place skewers on grill; close lid and cook, turning twice, until fish flakes easily when tested and onion is lightly charred, about 10 minutes.
To serve, drizzle with reserved lime juice and sprinkle with cilantro.
Notes
Tip: If using wooden skewers, soak in water for at least 30 minutes to prevent charring and breaking during cooking.