Zesty Swordfish Kabobs

2 tablespoons chopped fresh rosemary
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
1 tablespoon fresh orange juice
1 teaspoon grated peeled fresh ginger
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 garlic cloves, chopped
1 1/2 pounds swordfish steaks, cut into 1-inch pieces
3/4 cup quartered onion
12 (1-inch) pieces red bell pepper
Cooking spray

Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once.

Prepare grill.

Remove fish from bag; discard marinade. Thread fish, onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.

4 servings, 248 Calories, 7.8g Fat (2g Sat, 3.4 mono, 1.7 poly), 33.8g Protein, 9.7g Carbs, 1.8g Fiber, 64mg cholesterol, 2mg Iron, 711mg Sodium, 38mg Calcium