Swordfish Kabobs Recipe

• 1/4 c. soy sauce
• 3 tbsp. dry sherry
• 3 tbsp. Oriental sesame oil
• 2 scallions, chopped
• 3 lg. clove garlic, chopped
• 2 tbsp. chopped fresh ginger
• 2 tbsp. dark brown sugar
• 1/8 teaspoon freshly grnd pepper
• 4 bell peppers (orange, yellow, red), cut into 1-inch squares
• 2 1/2 pound swordfish, tuna, shark or possibly halibut, cut in 2-inch cubes

1. Can be purchased this way at many fish markets.
2. Combine soy sauce, sherry, oil, scallions, garlic, ginger, sugar and pepper in mixing bowl.
3. Add in fish to marinade.
4. Stir to coat.
5. Chill 4-24 hrs, turning occasionally.
6. About 20 min before serving, heat broiler or possibly prepare charcoal for grilling.
7. Thread pepper squares and fish alternately on 6 metal skewers.
8. Broil or possibly grill kabobs 4 inches from heat, turning once till fish is browned at edges and slightly pink at center, about 6 min.
9. Serves 6-8.

soy sauce, sherry, sesame oil, scallions, clove garlic, fresh ginger, brown sugar, freshly grnd pepper, bell peppers, swordfish

Taken from cookeatshare.com/recipes/swordfish-kabobs-52627 (may not work)