Swordfish À La Mojito

• 1 1/2 to 1 3/4 pounds swordfish, cut into 1-inch cubes
• 2 small red bell peppers, cut into 1-inch pieces
• 1 bunch green onions, cut into 2-inch pieces
• 3 yellow squash, cut into 1-inch slices
• 1 teaspoon lime zest
• 1/4 cup lightly packed fresh mint leaves, chopped
• 1/4 cup fresh lime juice
• 1/4 cup light rum
• 2 tablespoons light brown sugar or granulated sugar
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt

1. Thread first 4 ingredients onto 8 (14-inch) metal skewers. Place in a baking dish or on a rimmed baking sheet.
2. Combine lime zest and next 6 ingredients in a jar; cover with lid, and shake to combine. Set aside 2 tablespoons. Brush marinade over skewers, turning to coat. Let stand 20 minutes.
3. Meanwhile, preheat grill to medium-high heat (350u0b0 to 400u0b0). Grill skewers, turning once and brushing occasionally with marinade, 10 minutes or until done. Drizzle with reserved 2 tablespoons marinade before serving.

swordfish, red bell peppers, green onions, yellow squash, lime zest, mint, lime juice, light rum, light brown sugar, vegetable oil, salt

Taken from www.myrecipes.com/recipe/swordfish-a-la-mojito (may not work)