Swordfish And Fruit Kabobs - cooking recipe

Ingredients

1 lb. swordfish, sea bass, shark or tuna steaks, cut 1-inch thick
1/4 c. orange juice and 4 fresh plums or 1 (15 1/4 oz.) can pineapple chunks (juice pack)
2 Tbsp. finely chopped onion
2 Tbsp. dry sherry
2 Tbsp. cooking oil
1 Tbsp. sesame seed, toasted and crushed
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. pepper
1 medium orange, cut into chunks
8 green onions, cut into 1 1/2-inch pieces
nonstick cooking spray

Preparation

Remove all bones and skin from fish.
Cut fish into 1-inch pieces.
Place in a plastic bag, then set bag in a bowl.
If using pineapple, drain it, reserving 1/4 cup juice.
For marinade, combine orange juice or reserved pineapple juice, chopped onion, sherry, oil, sesame seed, garlic, salt and pepper.
Pour over fish. Close bag and refrigerate for 4 to 6 hours, turning bag occasionally.