How to Make It
Soak skewers in water 15 minutes. While skewers soak, stir together parsley, shallots, oil, vinegar, oregano, and mustard in a small bowl. Toss together swordfish cubes and ¼ cup of the herb sauce in a medium bowl; let stand 15 minutes.
Preheat grill to medium-high (400°F to 450°F) or heat an oiled grill pan over medium-high. Thread swordfish cubes, eggplant cubes, and tomato halves alternately onto skewers.
Grill skewers on oiled grates, covered, turning every 4 minutes, until swordfish is cooked through and eggplant is tender, about 12 minutes. Sprinkle skewers with salt, and serve with remaining herb sauce.
Also appeared in: Health, May, 2020