Swordfish And Fruit Kabobs

• 1 lb. swordfish, sea bass, shark or tuna steaks, cut 1-inch thick
• 1/4 c. orange juice and 4 fresh plums or 1 (15 1/4 oz.) can pineapple chunks (juice pack)
• 2 Tbsp. finely chopped onion
• 2 Tbsp. dry sherry
• 2 Tbsp. cooking oil
• 1 Tbsp. sesame seed, toasted and crushed
• 1 clove garlic, minced
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 medium orange, cut into chunks
• 8 green onions, cut into 1 1/2-inch pieces
• nonstick cooking spray

1. Remove all bones and skin from fish.
2. Cut fish into 1-inch pieces.
3. Place in a plastic bag, then set bag in a bowl.
4. If using pineapple, drain it, reserving 1/4 cup juice.
5. For marinade, combine orange juice or reserved pineapple juice, chopped onion, sherry, oil, sesame seed, garlic, salt and pepper.
6. Pour over fish. Close bag and refrigerate for 4 to 6 hours, turning bag occasionally.

swordfish, orange juice, onion, sherry, cooking oil, sesame seed, clove garlic, salt, pepper, orange, green onions, nonstick cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287734 (may not work)