SWEET AND SOUR GRILLED SWORDFISH KABOBS

Sweet and Sour Grilled Swordfish Kabobs image

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.

Provided by By Betty Crocker Kitchens

Time 45m

Yield 4

Number Of Ingredients 7

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

Steps:

If using bamboo skewers, soak in water for 30 minutes.
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.
Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
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.

Nutrition Facts : Calories 215, Carbohydrate 18 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 180 mg, Sugar 12 g