1/3 C. C&C Coconut Balsamic Vinegar
1/2 C. C&C Persian Lime Olive Oil 
1/2-1 Jalapeño pepper, seeded and chopped
1/4 C. fresh cilantro
Zest from 1 lime
1 inch piece of ginger, peeled and chopped
4 swordfish steaks (8 ounces), cut into 1-inch squares
16 wooden skewers, soaked for 20 minutes
Sea Salt (C&C Hawaiian Red Alaea) and pepper to taste

Place balsamic vinegar, Jalapeño pepper, cilantro, zest, and ginger in a blender and blend until smooth. Add the olive oil and blend until emulsified. Pour half the mixture into a bowl (reserve the other half for drizzling). Marinade the fish in bowl for 30 minutes to 1 hour. Discard marinade. Heat grill to high. Skewer swordfish. Grill for 4 to 5 minutes on each side until just cooked through. Spoon reserved sauce onto a platter and top with skewers. Drizzle more on top. Season with Red Alaea Sea Salt and pepper .