1 clove garlic, smashed with the flat side of a knife

1/4 cup finely chopped parsley

1/4 cup lemon juice

2/3 cup peanut oil or salad oil

1 tsp. chopped fresh thyme or 1/2 tsp. dried thyme

3 drops Tabasco

Salt and freshly ground black pepper

1-1/2 lbs. swordfish, cut into neat cubes

12 cubes sweet onion

12 cubes green pepper

12 unpeeled cherry tomatoes

1 stick butter

Juice of 1/2 lemon

1. Combine the garlic, parsley, lemon juice, oil, thyme, Tabasco, and salt and pepper to taste. Stir to blend and add the swordfish. Refrigerate one hour or so. Turn the swordfish occasionally in the marinade.

2. Arrange cubes of swordfish, onion, and green pepper and the cherry tomatoes on skewers. Grill, turning once, until the fish flakes easily. When pushing the mixture onto a plate, push off one unit at a time or the tomatoes will shatter.

3. Melt the butter, combine it with the lemon juice, pour over all, and serve. Serves 4.

Note: The dish may also be made with salmon or any other large, fresh, firm-fleshed fish.