Orange Swordfish Kabobs

Ingredients

• 3/4 pound fresh or frozen swordfish, tuna, or shark steaks, cut 1 inch thick
• 16 medium fresh mushrooms
• 4 large green onions, cut into 2-inch lengths
• 1/4 cup cooking oil
• 1/4 cup dry white wine
• 1 clove garlic, minced
• 1/2 teaspoon finely shredded orange and lemon peel
• 8 cherry tomatoes

Instructions

1. Thaw fish, if frozen. Cut into 1-inch cubes. Place fish, mushrooms, and onions in a plastic bag; pour bag into a bowl. Combine oil, wine, garlic, orange and lemon peel, and 1/4 teaspoon salt; add to bag. Seal and marinate at room temperature for 30 minutes (or in the refrigerator for 2 hours), turning bag occasionally. Drain.
2. On eight 12-inch skewers, alternately thread fish cubes, mushrooms, and onions, leaving about 1/4 inch between pieces. Place on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Turn kabobs over. Broil for 4 to 5 minutes more or till fish flakes easily with a fork. Before serving, add a tomato to each skewer. Serves 8.
3. Grill directions: Assemble and marinate kabobs as above. On greased grill rack, grill kabobs uncovered, directly over medium-hot coals for 8 to 12 minutes; turn once. Serve as above.