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Swordfish in Orange Sauce
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Ingredients


Orange Sauce
8 tablespoons (1 stick) butter
2 large shallots, minced
1 tablespoon grated orange zest
1/2 cup orange juice

Kabobs
2 pounds Swordfish steaks, cut into 1 1/2 inch cubes
Milk
2 medium zucchini, cut into 1 1/2 inch pieces
12 pearl onions, blanched in boiling water for 2 minutes
2 oranges, quartered
peanut oil
1 tablespoons crumbled dry thyme


Directions

Sauce
Saute onions in butter until tender. Mix 
in orange zest and juice. Bring mixture to a 
boil, stir and remove from heat. Reheat 
sauce when ready to serve.

2-Grill Kabobs
Thread four 10 inch skewers with fish, onions, 
and orange quarters. Brush with peanut oil and 
sprinkle with thyme. Grill kabobs, rotating every 
3 minutes until Swordfish cubes begin to flake 
when tested with a fork. 

Pour orange sauce over Kabobs and serve. 

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