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Swordfish Kabobs

1 lb Swordfish, cut into 1" chunks
1 cn (20 oz) unsweetened pineapple*
2 lg Green peppers, cut in 2" chunks

2 tb Light soy
2 tb Sherry
2 ts Fresh grated ginger
2 tb Oil
1/2 ts Dry mustard
2 Minced garlic cloves
1 ts Brown sugar

* reserving 3 Tbls. pineapple juice

In baking dish, place swordfish chunks. Drain pineapple & set chunks aside. In glass bowl, combine reserved juice, soy, sherry, ginger, mustard, garlic, brown sugar & oil. Stir well & pour over fish. Cover & marinate in refrigerator for 1 hour, turning once. Make kabobs by alternating pineapple, peppers & fish on metal skewers. Place on lightly oiled grill 4-5" from heat & cook 4-5 minutes. Serve with pasta salad & fresh fruit.

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