Broiled Swordfish Kabobs

From The Old Farmer's Almanac Garden-Fresh Cookbook

Fish and Seafood Recipes

Yield: Makes 6 servings.

• 1/2 cup olive oil
• 1/2 cup white-wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1/2 teaspoon hot-pepper sauce
• 1/8 teaspoon freshly ground black pepper
• 2 pounds swordfish, cut into 1-inch pieces
• 2 red or yellow bell peppers, cut into 1-inch pieces
• 24 cherry tomatoes
• 12 skewers
• juice of 1 lemon

In a large bowl, combine the oil, vinegar, garlic, soy sauce, hot-pepper sauce, and black pepper. Marinate the swordfish in the mixture for 1 hour in the refrigerator. Remove the fish, then put the marinade into a small pan and bring to a boil for 3 to 5 minutes. Preheat the broiler. Alternate the fish, peppers, and tomatoes on the skewers. Place the skewers on a cookie sheet and broil for 10 minutes, basting with the marinade and turning several times. Before serving, sprinkle the lemon juice over the skewers.

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