11/2 cups extra-virgin olive oil 11/2 tablespoons grated lemon zest (from 2 medium lemons)
11/2 tablespoons grated orange zest
1 tablespoon chopped thyme
Four 12-inch rosemary branches, leaves removed and chopped, branches reserved (see Cook's Note)
2 pounds swordfish, cut into approximately 16 cubes
If you can't find long, sturdy rosemary branches, use bamboo skewers. Soak them in warm water for 15 minutes before using them to keep them from catching fire on the grill.