swordfish skewers

prep time:  30 minutes + marinating
cook time:  10 minutes
servings:  4

ingredients:
1/4 cup rice wine vinegar
1 jalapeno pepper - seeded and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1 1/2 pounds swordfish - cut into 1-inch pieces
1 fresh pineapple - peeled and cut into 1-inch pieces
2 medium red peppers - cut into 1-inch pieces

steps:
1.  in a large resealable plastic bag, combine the first eight ingredients.  add the swordfish, pineapple and peppers.  seal bag and turn to coat; refrigerate for up to 1 hours.

2.  coat grill rack with nonstick cooking spray before starting the grill.  drain and discard marinade.  on eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and peppers. 

3.  grill, uncovered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork.

- light & tasty, june/july 2006