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
Preparation
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.
