Want a quick, crowd pleasing seafood dish for your next summer cookout? Try lime-marinated swordfish kebabs. Officially, I created this recipe for my seafood cookbook Fish Market (Running Press, 2013) but I’ve made variations of it for years. Lime appears often in my seafood cooking. I love the slightly sweet, clean flavor of this citrus and how it adds complexity and life to fish and shellfish. That dash of green zest on a white-hued fish isn’t bad, either. When I can’t find sustainable, North Atlantic handline or harpoon-caught swordfish, I substitute another firm, white fish. That can be anything from Pacific yellowfin or longtail tuna and mackerel to U.S-sourced snapper, mahi mahi and striped bass. When making this and any other seafood dish, I consult Monterey Bay Aquarium’s Seafood Watch to ensure that I use sustainable fish. Because I’m always a little concerned about losing chunks of my fish kebabs to a scorching hot grate, I lay these skewers on lightly oiled tin foil before placing them on the grill. If you’re not the worrying …