Swordfish with Prosciutto

We love to eat grilled fish. There is talk of the mercury being too high in swordfish, I think if you eat it a few times a year, as long as you are not pregnant or nursing you will be fine. Fish does not need to marinade very long, it takes flavor quickly. Swordfish doesn't need much but here is how we prepare it. You will need the following:

12 wooden skewers (soak them in water first for an hour)
2 pounds swordfish steaks, cut into 2 inch cubes
8 slices of prosciutto sliced into thirds
2 teaspoons Cavenders Greek Seasoning
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/4 cup lemon infused olive oil (If you don't have this just add 2 tablespoons lemon juice to your oil)

Wrap your fish in the proscuitto, thread pieces onto skewers.
Mix up your marinade, drizzle over fish. Grill the swordfish over high heat (as close to the heat as possible), brush skewers while cooking, turning once, until cooked through, 6 to 7 minutes. Transfer the skewers to a platter. I would serve this with green salad, rice pilaf & a bottle of Pinot Grigio. Here are some recommendations under $10. Happy grilling!