Swordfish And Pineapple Brochettes - cooking recipe

Ingredients

1 small pineapple
1/3 cup orange juice
1/4 cup peeled chopped ginger
1 lb swordfish steak, 1 inch thick
3 tablespoons fat-free mayonnaise

Preparation

Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.
Coarsely chop the rest of the pineapple and place in blender. Add the orange juice and ginger. Puree.
Pour into a bowl or shallow baking dish.
Cut the swordfish into 16 cubes. Add to the pineapple mixture and toss to coat. Marinate in the refrigerator for 1 hour.
For each serving, alternate four swordfish cubes and three pineapple cubes on a skewer. Reserve the marinade.
Place the skewers on a lightly oiled broiler pan. Broil 4 inches from the heat for 4-5 minutes, tuning to broil on all sides.
Place the reserved marinade in a saucepan. Bring to a boil.
Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.