Directions
Remove skin from swordfish; cut fish into 1-inch cubes. Place swordfish in a bowl; combine remaining ingredients and pour over the swordfish cubes. Refrigerate for 2 to 3 hours. Oil 8 skewers; thread swordfish and onion wedges on skewers. Place skewers on foil and brush with more of the marinade mixture. Broil swordfish kabobs for 15 minutes, turning a few times to cook evenly.