Sweet-and-Sour Grilled Swordfish Kabobs

If you're lucky enough to get swordfish, let the mild and meaty fish grill to perfection with a simple prepared glaze and pretty summer vegetables.

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Prep Time 30 min
Total Time 45 min
Servings 4

Ingredients

: Bamboo or metal skewers

1: lb. swordfish steak, cut into bite-sized (1 1/2 to 2-inch) pieces

1/2: cup purchased sweet-and-sour sauce

2: medium zucchini, cut into 1/2-inch-thick slices

1: medium red bell pepper, cut into 1 1/2-inch pieces

15: to 20 cherry tomatoes

: Additional sweet-and-sour sauce, if desired

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Directions

1 If using bamboo skewers, soak in water for 30 minutes.
2 Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
3 Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
4 When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.