GRILLED SEAFOOD
Try this dish; the results are scrumptious and healthy.

1 pound fresh swordfish cut into 1 inch cubes
¾ pound shrimps, shelled and de-veined
½ pound sea scallops
1 medium onion cut into quarters, separate each layer
12 to 15 cherry tomatoes
2 red sweet peppers cored, seeded, cut into small squares

Marinade:
¼ cup olive oil
juice of 1 to 2 fresh lemons
3 garlic cloves, minced
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh thyme
½ teaspoon paprika
salt and pepper

Directions:

In a large bowl, combine swordfish, shrimps, and scallops. In a medium bowl, mix olive oil, lemon, oregano, thyme, paprika, salt and pepper. Pour marinade over the seafood and mix very gently to coat with the marinade. Cover and refrigerate for 3 hours. Remove seafood and reserve marinade. Preheat grill. Thread seafood onto metal skewers, alternating them with onion, cherry tomatoes, and pepper. Place skewers on an oiled grill and grill, turning as needed and basting a few times with the reserved marinade. Grill for about 12 to 15 minutes or until tender. Transfer skewers onto a platter. Garnish with lemon wedges, and serve immediately with rice pilaf and salad.

Serves 4 to 5.