Teriyaki Swordfish Kabobs
|Swordfish steaks||1 Pound, cut 1 inch thick|
|Canned pineapple chunks in juice||15 1⁄4 Ounce (1 Can)|
|Reduced sodium soy sauce||2 Tablespoon|
|Canola oil||2 Teaspoon|
|Sesame seeds||1 Teaspoon, toasted|
|Ground ginger||1⁄2 Teaspoon|
|Sweet red pepper||1 Small, cut into 1" pieces|
Cut the swordfish into 3/4 pieces.
Remove and discard the skin and bones.
Place the swordfish in a large self-closing bag; set aside.
In a strainer over a small bowl, drain the pineapple; set aside.
Transfer 1/3 cup of the juice to another small bowl. (Reserve the remaining juice for another use.) To the 1/3 cup of juice, stir in the soy sauce, oil, sesame seeds and ginger.
Pour over the swordfish in the bag.
Seal the bag and marinate in the refrigerator for 30 to 45 minutes, turning the bag occasionally.
Spray the rack of a broiling pan with no-stick spray.
Drain the swordfish well and discard the marinade.
Thread the swordfish, pineapple chunks and pepper pieces onto metal skewers, leaving a small space between the pieces.
Place the kabobs on the broiler pan.
Broil 3" to 4" from the heat for 4 to 6 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.