Yield: 4 servings
Exchanges per serving: 3 Lean Meat
1 tablespoon coarse-grained mustard
1 pound swordfish steaks (¾-inch thick)
1 large zucchini, cut into 8 slices
1 large sweet red pepper, seeded and cut into 8 1 ½-inch cubes
2 small purple onions, quartered
8 medium-size fresh mushroom caps
Vegetable cooking spray
Lemon wedges (optional)
1. Spread mustard over swordfish steaks. Cut steaks into 12 1 ¼-inch pieces. Arrange swordfish, zucchini, pepper, onion, and mushrooms alternately on 4 12-inch skewers.
2. Place kabobs on rack of a broiler pan coated with cooking spray. Broil 5 ½ inches from heat (with electric oven door partially opened) 10 to 12 minutes or until fish flakes easily when tested with a fork, turning occasionally. Serve kabobs with lemon wedges, if desired.
Grilling Instructions: Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees F). Place kabobs on rack; grill 10 to 12 minutes or until fish flakes easily when tested with a fork, turning occasionally.