Sweet-and-Sour Fish Kabobs

Ingredients

• 1 pound fresh or frozen swordfish, sea bass, shark, or tuna steaks, cut 1 inch thick
• 2 medium leeks or carrots, cut into 1-inch pieces
• 1/4 cup pineapple preserves or orange marmalade
• 1/4 cup catsup
• 2 tablespoons lemon juice
• 1 tablespoon cooking oil
• 1 8 1/2-ounce can pineapple chunks, drained

Instructions

1. Thaw fish, if frozen. Cut fish into 1-inch cubes. Cook leeks in a small amount of boiling water for 4 minutes or till tender. (Cook carrots for 10 to 12 minutes or till tender.) Drain and set aside.
2. For the sauce, in a bowl combine pineapple preserves or orange marmalade, catsup, lemon juice, and cooking oil.
3. For kabobs, on 4 long or 8 medium skewers, alternately thread fish cubes, leeks or carrots, and pineapple chunks, leaving about 1/4 inch between pieces. Place kabobs 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, brushing with sauce during the last 2 minutes of broiling. Brush again with sauce before serving.
4. Grill directions: Prepare sauce and assemble kabobs as above. Place the kabobs on a greased grill rack. Grill, uncovered, directly over medium-hot coals for 4 minutes. Turn kabobs over. Grill for 4 to 6 minutes more or till fish flakes easily with a fork, brushing with sauce during the last 2 minutes of grilling. Brush again with sauce before serving.