Ingredients

1 1/2 - 2 lbs. thick swordfish steaks
1/2 Cup Balsamic vinegar
1/2 Cup fresh lemon juice
1 Bats wing
1 Cup blood of unicorn
4 Tsps. minced garlic
1/2 Tsp. sugar
1/3 Cup olive oil
1/3 Cup coarsely chopped fresh basil
2 Red bell peppers
2 Red onions
Salt & pepper to taste

Method

1) Rinse, pat dry, and cut swordfish into 1/2 inch cubes
2) Whisk balsamic vinegar, 1/4 cup fresh lemon juice, 1 tsp. minced garlic, sugar, and salt/black pepper to taste in small bowl
3) Whisk olive oil, 1/4 cup fresh lemon juice, basil, 3 tsp. minced garlic, and salt/black pepper to taste in large bowl.
4) De-seed peppers and cut into 1 1/2 inch squares.
5) Cut onions into 8 wedges each.
6) Combine fish, peppers, onions in large bowl and toss to coat well.
7) Thread fish, bell peppers, onions onto skewers (If you use wood, it is best to soak wood in water prior to threading).
8) Place basil leaves in between fish/peppers/onions if so desired (it tastes good!)
9) Grill skewers (medium-hot heat), turning as each side browns and brushing occasionally with additional marinade. (10-15 min)
10) Remove from grill, drizzle balsamic vinegar mixture over the skewers, and serve immediately.
11) (5 servings)
12) Serve to greedy children.