Swordfish Kebobs

The hubby is out of town so that means its fish night! It may be in the 40s outside, but I'm still grilling. This is a keeper for next summer. Next time I'm adding some zucchini and red peppers to really beef up the veggie content.

1/4 cup red wine vinegar
1 tablespoon olive oil
2 teaspoons Italian seasoning
1 pound swordfish steak
1 small red onion, quartered and separated
1 pint cherry tomatoes
8 ounces baby portobello mushrooms, stems removed (about 20 mushrooms)
non-stick cooking spray

kebob skewers

If using wooden skewers, soak in water for at least 10 minutes prior to using.

Remove any skin from swordfish fillet and cut into 1" cubes. Add swordfish cubes, onion pieces, tomatoes, and mushroom caps to a bowl. In a small bowl, mix vinegar, oil, and seasoning. Add half to fish and vegetables; reserve half. Toss fish, vegetables, and dressing until everything is well coated.

Preheat grill to medium-high heat. and spray grates with non stick cooking spray. Make skewers, being especially careful to spear the fish directly through the center of each piece (spearing it off-center can cause the fish to fall off the skewers while cooking).

Place skewers on grill and cook for about 10 minutes, rotating skewers once or twice. Use reserved dressing to baste skewers halfway through cooking. Cook until swordfish is cooked through.

Yields 4 servings.

WW info:
core- all included
flex- 5 points per serving