Place swordfish in a shallow glass baking dish.

In a small bowl, combine lime juice, lime zest, and garlic. Drizzle over swordfish, turning to coat. Cover and refrigerate for 1 to 2 hours.

Light a grill or preheat the broiler. In a medium bowl, combine all ingredients for sauce. Set aside.

Cut each onion half into 8 wedges. Thread the skewers, alternating the swordfish, tomatoes, and onions, beginning and ending with the onions. Grill or broil skewers, brushing with any remaining marinade, for 3 to 4 minutes per side, until fish is opaque and flakes easily with a fork.

Transfer grilled swordfish skewers to heated serving plates and spoon some of the sauce over each serving. If using, sprinkle with parsley and serve at once.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Lean Protein, 1 Carbohydrate (1/2 Skim Milk, 1 Vegetable).

Nutrition Facts: 200 calories (22% calories from fat), 27 g protein, 5 g total fat (1.1 g saturated fat), 13 g carbohydrates, 2 g dietary fiber, 42 mg cholesterol, 155 mg sodium.