Swordfish and Fruit Kabobs
|Swordfish/Sea bass/shark/tuna steaks||1 Pound, cut 1 inch thick|
|Orange juice/One 15 1/4 -ounce can pineapple chunks juice pack||1⁄4 Cup (4 tbs)|
|Fresh plums/One 15 1/4 ounce can pineapple chunks, juice pack||4|
|Finely chopped onion||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Cooking oil||2 Tablespoon|
|Sesame seed||1 Tablespoon, toasted, crushed|
|Garlic||1 Clove (5 gm), minced|
|Orange||1 Medium, cut in to chunks|
|Green onions||8 , cut into 1 1/2 inch pieces|
|Nonstick spray coating||1 Tablespoon|
Remove skin and bones from fish.
Cut fish into 1-inch pieces.
Place in a plastic bag, then set bag in a bowl.
If using pineapple, drain it, reserving 1/4 cup juice.
For marinade, combine orange juice or reserved pineapple juice, chopped onion, sherry, oil, sesame seed, garlic, salt, and pepper.
Pour over fish.
Close bag and refrigerate for 4 to 6 hours, turning bag occasionally.
For kabobs, drain fish, reserving the marinade.
If using plums, pit and cut them into quarters.
Using 8 long skewers, alternately thread fish, plums or pineapple, orange chunks, and green onions, leaving about 1/4 inch of space between pieces.
Spray the cold rack of an unheated broiler pan with nonstick coating.
Place kabobs on the rack.
Brush with some marinade.
Broil 4 inches from the heat for 5 minutes.
Turn kabobs over.
Brush with marinade Broil about 4 minutes more or till fish is done.
Brush with more marinade before serving.