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Swordfish Brochettes

2 tablespoons lemon juice
1 1/2 tablespoons olive oil
2 garlic cloves -- finely chopped
1 tablespoon rosemary -- chopped fresh
1/4 teaspoon salt
1/8 teaspoon pepper
1 summer yellow squash -- 1/2" thick
1 sweet green pepper -- 1" pieces
8 cherry tomatoes
1 pound swordfish -- cut into 1" cubes

Combine lemon juice, oil, garlic, rosemary, salt, pepper in medium-size bowl. Add squash, pepper, tomatoes, fish. Refrigerate, covered, 30 minutes.

Preheat broiler. Thread vegetables and fish, alternating pieces, on four 10" metal skewers.

Broil 6" from heat, turning once, 8 minutes until cooked through.

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