Ingredients
1/2
cup teriyaki marinade or sauce
1/4
cup orange marmalade
1/2
teaspoon ground ginger
1
pound swordfish or other firm fish fillets, cut into 24 one-inch pieces
1
large unpeeled orange, cut into 8 wedges
1
large red or green bell pepper, cut into 24 chunks
Preparation
Set oven control to broil. Mix teriyaki marinade, marmalade and ginger.
Thread fish pieces, orange wedges and bell pepper chunks alternately on each of four 15-inch metal skewers, leaving space between each. Place kabobs on rack in broiler pan. Brush with sauce.
Broil with tops about 4 inches from heat 10 to 12 minutes, turning once and brushing with sauce, until fish flakes easily with fork. Discard any remaining sauce.
