2 servings.

Vary your usual grill menu by serving these seafood kabobs along with Italian Rice Salad and grilled zucchini.

How to Make It

Step 1

Combine wine, 2 teaspoons garlic, and oregano in a small bowl, stirring well. Cut swordfish steak into 1 1/4-inch cubes; add to wine mixture. Cover and marinate in refrigerator 1 hour.

Step 2

Cut pepper in half lengthwise; remove and discard seeds and membrane. Place pepper, skin side up, on a baking sheet; flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place pepper in ice water until cool. Remove from water; peel and discard skin.

Step 3

Position knife blade in food processor bowl; add roasted red pepper, remaining 1/2 teaspoon garlic, basil, and next 3 ingredients. Process until smooth. Transfer mixture to a small saucepan. Cook over medium heat until thoroughly heated. Remove from heat; set aside, and keep warm.

Step 4

Remove swordfish from marinade, reserving marinade. Thread fish onto 2 (10-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, uncovered, 4 to 5 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade. Serve kabobs with red pepper mixture.

Cooking Light Light Cooking for Two

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