1 1/2 to 1 3/4 pounds swordfish, cut into 1-inch cubes
2 small red bell peppers, cut into 1-inch pieces
1 bunch green onions, cut into 2-inch pieces
3 yellow squash, cut into 1-inch slices
1 teaspoon lime zest
1/4 cup lightly packed fresh mint leaves, chopped
1/4 cup fresh lime juice
1/4 cup light rum
2 tablespoons light brown sugar or granulated sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
How to Make It
Thread first 4 ingredients onto 8 (14-inch) metal skewers. Place in a baking dish or on a rimmed baking sheet.
Combine lime zest and next 6 ingredients in a jar; cover with lid, and shake to combine. Set aside 2 tablespoons. Brush marinade over skewers, turning to coat. Let stand 20 minutes.
Meanwhile, preheat grill to medium-high heat (350° to 400°). Grill skewers, turning once and brushing occasionally with marinade, 10 minutes or until done. Drizzle with reserved 2 tablespoons marinade before serving.
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