Swordfish brochettes

Cut the swordfish into one and a half inch pieces into a bowl. Add olive oil, lime juice and Emile's aromatic herb mix of chopped garlic, chopped parsley, chopped cilantro, dried marjoram, salt, ground black pepper, cayenne pepper, dried thyme and saffron threads, and cover the fish in the marinade.

Marinate two hours, or overnight at room temperature.

Cut the green pepper into pieces and thread the skewers alternately with fish and pepper, four pieces of swordfish and three of pepper.

Grill, turning after two to three minutes.

Brush the remaining marinade over the brochettes.