Swordfish, onions, and red bell peppers are placed on skewers, marinated overnight in Hoisin sauce, soy, ginger, garlic and rice wine vinegar, then grilled and served with Cous Cous. http://www.kovr13.com/deweyrecipes/dr071399.htm
Swordfish marinated in pineapple and lime juices, garlic and lime zest before grilling. The topping made with pineapple, mango, red bell pepper, and jalapeno pepper, may be made a day ahead of serving. http://www.kovr13.com/deweyrecipes/dr083198.htm
Tips for the proper handling of fish on the water, care in cleaning, storage, preparation and preservation; from the North Dakota State University Extension Service. http://www.ext.nodak.edu/extpubs/yf/foods/ncr526w.htm