|1 1/2||pounds swordfish, cut into 16 pieces|
|2||tablespoons olive oil|
|Juice of 1 lemon|
|2||tablespoons chopped fresh oregano|
|Salt and black pepper, to taste|
|1||yellow bell pepper, cut into 1 1/2-inch pieces|
|1/2||pint cherry tomatoes|
|1||lemon, cut into 4 wedges (for serving)|
1. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.
2. In a bowl, combine the swordfish, olive oil, lemon juice, 1 tablespoon of the oregano, salt, and black pepper. Toss well. Refrigerate for 10 minutes.
3. Thread the fish onto skewers, adding bell pepper and tomatoes, using 4 pieces of swordfish and about 4 pieces of vegetable on each one.
4. Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 3 minutes more or until the fish is cooked through. Sprinkle with the remaining 1 tablespoon oregano. Serve with lemon.