Swordfish Kabobs with Fresh Lime Sauce Recipe

Name: Swordfish Kabobs with Fresh Lime Sauce Recipe
Ingredients: 1 pound swordfish or tuna steaks, cut into 2 x 1 x 1-inch pieces; 1/2 pound large shrimp, shelled, deveined, tails left on; 1 large green bell pepper (8 ounces), stem, core and seeds removed, cut into 8 wedges; 8 to 12 cherry tomatoes, stems removed; 3 medium-size white onions (1 pound), peeled and ends removed, quartered; 8 to 12 small mushrooms; 1/2 fresh pineapple, peeled, cored, cut into 1-1/2 x 1-1/2-inch cubes (about 2 cups), rind reserved; 1/4 cup freshly-squeezed lime juice; 4 Tablespoons olive oil, divided; 2 Tablespoons Worcestershire sauce; 1 teaspoon minced garlic (1 medium-size clove); 1 teaspoon ground ginger; 1/2 teaspoon coarsely-ground black pepper, or to taste

"Lime and garlic sauce make swordfish, shrimp, tomato, mushroom, and pineapple kabobs sparkle with flavor. Tuna may be substituted for the swordfish. If you are using wooden skewers for the kabobs, be sure to pre-soak them for at least 30 minutes while the fish is marinating so they will not catch fire on the grill...."

INGREDIENTS

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1 pound swordfish or tuna steaks, cut into 2 x 1 x 1-inch pieces

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1/2 pound large shrimp, shelled, deveined, tails left on

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1 large green bell pepper (8 ounces), stem, core and seeds removed, cut into 8 wedges

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8 to 12 cherry tomatoes, stems removed

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3 medium-size white onions (1 pound), peeled and ends removed, quartered

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8 to 12 small mushrooms

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1/2 fresh pineapple, peeled, cored, cut into 1-1/2 x 1-1/2-inch cubes (about 2 cups), rind reserved

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1/4 cup freshly-squeezed lime juice

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4 Tablespoons olive oil, divided

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2 Tablespoons Worcestershire sauce

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1 teaspoon minced garlic (1 medium-size clove)

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1 teaspoon ground ginger

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1/2 teaspoon coarsely-ground black pepper, or to taste

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