Grilled Tropical Swordfish and Fruit Kebabs
Make extra and serve over a bed of lettuce for lunch the next day!
¼ cup olive oil
2 teaspoons gluten-free soy sauce
2 tablespoons lime juice
1½ tablespoons fresh rosemary leaves, chopped well
1 teaspoon sugar
Salt and pepper, to taste
1½ to 2 pounds of swordfish, about 1” thick
1 small pineapple
In a large bowl prepare the marinade by combining the first six ingredients, whisk well.
Remove the skin from the swordfish and cut into 2” chunks. Place the chunks of fish into the marinade, toss to coat, cover and refrigerate for 30 to 60 minutes.
While the fish is marinating, remove the skin from the pineapple and cut into 4” chunks, and cut each nectarine into 4 wedges.
Alternate the pineapple, swordfish and nectarine on a metal skewers, or wooden skewers that have been soaked in water for 30 minutes to prevent scorching.
Cook over low heat on a grill for about 12-15 minutes, or until the swordfish is cooked through.