1. Whisk together lemon juice, oil, mustard, and honey and season with salt and pepper to taste. Reserve 2 tablespoons lemon mixture and set aside.
2. Alternating ingredients, thread swordfish, zucchini, and cherry tomatoes onto 12 metal or soaked wooden skewers, then brush all over with remaining lemon mixture and season with salt and pepper.
3. Heat grill to high, then clean and oil grates. Place skewers on grill, cover, and cook, flipping once, until fish is lightly charred and just cooked in the centers, 5 to 8 minutes total. Transfer to a platter and drizzle all over with remaining lemon mixture. Top with herbs and serve.
Source: Hannaford fresh Magazine, May - June 2017