Combine garlic, rosemary, lemon zest and olive oil in a bowl; add the swordfish and turn to coat. Cover and refrigerate overnight to marinate. Thread swordfish and chorizo, alternating, onto 12 ...

Light a grill and oil the grate. Season the swordfish with salt and pepper and grill over moderate heat, turning once, until just white throughout; baste with the glaze during the last minute or ...