1. Combine the garlic, parsley, lemon juice, oil, thyme, Tabasco, and salt and pepper to taste. Stir to blend and add the swordfish. Refrigerate one hour or so. Turn the swordfish occasionally in the marinade.
2. Arrange cubes of swordfish, onion, and green pepper and the cherry tomatoes on skewers. Grill, turning once, until the fish flakes easily. When pushing the mixture onto a plate, push off one unit at a time or the tomatoes will shatter.
3. Melt the butter, combine it with the lemon juice, pour over all, and serve.