Pour 1/4 cup oil into a wide, shallow, nonreactive dish.
Stir in the lemon and orange zests, 1/2 tablespoon of the thyme and all
but 1 tablespoon of the chopped rosemary. Add the swordfish to the
marinade and turn to coat the fish completely. Refrigerate 2 to 24
hours.
Preheat gas grill to high or prepare a charcoal grill,
letting the coals burn until white ash is visible. Remove the swordfish
from the marinade, brushing off any solids. Skewer the fish pieces with
the rosemary branches (about 4 pieces per branch). Season each kebab
with salt and pepper. Place the skewers on the hot grill and cook,
turning as needed, until cooked through, approximately 4 minutes total.
Cook’s Note
If you can't find long, sturdy
rosemary branches, use bamboo skewers. Soak them in warm water for 15
minutes before using them to keep them from catching fire on the grill.
