Soak the skewers in water for 5-10 minutes to prevent charring on the grill. Preheat the oven to 375F for roasting the potatoes. Cut the potatoes into 1/2-inch pieces. Peel the red onion and cut into 1-inch pieces. Remove from stem and oughly chop the rosemary. Slice the green onions into 1-inch pieces (reserve a few pieces for garnish). Cut the red bell pepper into 1-inch pieces. Cut the swordfish steaks into 1-inch cubes.

Place the garlic, parsley, red pepper flakes, and red wine vinegar in a blender or food processor. Puree until all ingredients are incorporated and a smooth sauce is made. Season with salt and pepper to taste. Reserve.

Place the cut potatoes, 2 Tsp. olive oil, chopped rosemary, and a pinch of salt and pepper in a mixing bowl. Mix the ingredients together to incorporate. Place on a baking sheet and roast in the oven for 12-15 minutes or until potatoes are golden brown and fork tender. Cover and reserve.

Spear the swordfish, red bell pepper, red onion, and green onion pieces on the skewers. Repeat the process until the skewers are full. Brush with the parsley and red wine vinegar marinade. Season with salt and pepper to taste.

Preheat the grill over medium to high heat. Place the kabobs on the grill and cook on each side for 4-5 minutes, or until the fish is firm but flaky, and the vegetables are beginning to char. Occasionally brush with marinade to infuse the flavor while cooking.

Place two skewers on a plate. Place roasted potatoes next to the skewers. Garnish with remaining green onions.