Greek Grilled-Swordfish and Vegetable ..

Cooking Instructions

Have ready ten 18-inch or longer metal skewers (see Note).

Mix Marinade ingredients in a small bowl. Spoon 2 tablespoons into medium-size bowl. Add swordfish and stir to coat. Let stand at room temperature 25 to 30 minutes.

Heat grill or broiler.

Meanwhile thread fish on 4 skewers, squash on 2 skewers, mushrooms and half the scallion pieces alternately on 2 more skewers and tomatoes and rest of scallions alternately on remaining 2 skewers. Brush vegetables with remaining marinade.

Grill or broil fish and vegetables 4 to 6 inches from heat source, turning skewers occasionally, fish 6 minutes or until nearly opaque in center; vegetables 3 to 4 minutes until crisp-tender.

Remove fish and vegetables from skewers to a large platter or divide evenly among dinner plates.

NOTE If you don’t have 10 skewers, cook the vegetable kebabs first and remove from skewers (they’ll taste fine at room temperature), then skewer and cook the fish.

Serve one or more of these as part of an antipasto platter or as a side dish with meats and poultry.