Grilled Lemon Mint Swordfish with Pineapple

Be prepared - its summertime and you're bound to find yourself between a beach and a grill sometime soon.  So hone your fish-grilling skills on this one.
1-1/2 lb swordfish fillet, cut into four serving portions

Marinade:
2 cloves garlic, minced
palmful fresh mint, minced
Juice of 1 fresh lemon
2 Tbsp olive oil
1 tsp crushed red pepper flakes
1 tsp Koser salt
generous amount freshly ground pepper, to taste

1 fresh pineapple, peeled and cubed 1-inch; 30 cubes
6 wooden skewers
30 fresh lemon balm leaves (or mint, or basil, or mix of all)

1 lemon, cut into wedges

Soak wooden skewers in water for 15 minutes. Meanwhile, whisk together the marinade ingredients in a shallow dish.

Add the swordfish and marinate for about 30 minutes, turning once or twice.

Skewer the pineapple cubes, interspersed with the lemon balm leaves - about 5 cubes per skewer.

Heat grill to high. Spray pineapple skewers with a bit of oil. Place pineapple skewers and swordfish on grill and allow to grill 2-3 minutes, turn the pineapple skewers a quarter turn but leave the fish alone. After about another 2-3 minutes, flip the swordfish - it should have formed nice brown grill marks. If not, cook undisturbed just a bit longer. Turn pineapple kebabs another quarter turn.

After another 2-3 minutes, turn pineapple cubs one last quarter turn. After a total cooking time of about 10 minutes, fish should be cooked through. Remove swordfish and pineapple skewers to a serving platter. Serve with lemon wedges.

Serves 4.

Cook's Note:  I have fresh mint and lemon balm growing in the garden.  I used mint leaves for the marinade and lemon balm leaves for the skewers.  If you are looking for another herb to grow in your garden, add lemon balm - it's one of the best-kept secrets of the herb garden.