Rosemary Swordfish Skewers With Sweet Pepper Salad

Name: Rosemary Swordfish Skewers With Sweet Pepper Salad
Ingredients: 7 tablespoons extra-virgin olive oil; 3 garlic cloves, thinly sliced; 4 small assorted sweet peppers, 2 sliced into 1/4” rounds, 2 cut into strips; 1/2 small onion, cut in half lengthwise, thinly sliced, soaked in ice water; 1 jalapeño, seeded, thinly sliced; 2 tablespoons Sherry vinegar; 4 ounces arugula (about 8 cups loosely packed); Kosher salt, freshly ground pepper; 1 pound 1”-thick swordfish steaks, trimmed, cut into 1” cubes; 1 tablespoon (generous) minced fresh rosemary; 1 lemon, quartered