Chile Orange Swordfish Kabobs recipes

Ingredients

• 5 tablespoons extra-virgin olive oil
• 3 tablespoons fresh-squeezed orange juice (from about 1/2 medium orange)
• 1 large clove garlic, minced
• 1/2 teaspoon coarse sea salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon crushed red chile flakes
• 2 pounds skinless swordfish steaks, cut into 1 1/2-inch cubes
• 2 pounds zucchini and yellow summer squash, cut into 1-inch-thick rounds
• 12 cherry tomatoes

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