Swordfish Skewers - cooking recipe

Ingredients

1 3/4 to 2 lb. swordfish, sliced 1 1/2-inches thick
2 sweet bell peppers (yellow or red)
1 large, ripe, firm tomato
1 large lemon
1/3 c. extra virgin olive oil
salt
black pepper
juice of 1/2 lemon
1 Tbsp. fine dry bread crumbs, toasted

Preparation

Remove the skin from the swordfish and cut into 1 1/2 to 2-inch cubes.
Cut peppers into 2-inch squares.
Cut tomatoes into 1/2-inch sections, discarding seeds and letting any juice run off. Slice lemons into 1/4-inch thick disks and then into half moon shapes.