How to Make It
In a blender, combine 1 of the quartered onions with the coconut milk, garlic, green pepper, parsley, olive oil, salt and black pepper; puree until smooth. The mixture should be highly seasoned. Scrape the marinade into a large bowl. Add the swordfish cubes and toss to coat. Cover and refrigerate 3 to 4 hours, stirring 2 or 3 times.
Light a grill. Thread the swordfish cubes onto 4 long, thick metal or bamboo skewers, alternating the fish with pieces of the remaining onion and the red pepper. Reserve the marinade.
Grill the swordfish kebabs over a hot fire for about 12 minutes, turning them often and basting them frequently with the reserved marinade; the kebabs are done when they are lightly browned all over and the fish and vegetables are just cooked through. Serve at once.