Swordfish Kebabs and Grilled Peaches

Seafood and summer seem to go hand-in hand as more people opt for
lighter meals. Swordfish kebabs are so easy to make and quite delicious
marinated and grilled with cherry tomatoes. You can also add yellow or orange peppers to the mix for added color and flavor. This dish takes less than
an hour to prepare and pairs perfectly with grilled summer peaches.

Swordfish Kebabs and Grilled Summer Peaches
Ingredients

Swordfish & Peaches

• 1 pound of swordfish, cut in 1 1/2 inch cubes
• cherry tomatoes
• 2 peaches, halved and pitted
• 1 tablespoon sugar, in the raw (or regular white sugar)

Marinade

1. 1/2 cup of olive oil
2. 2 cloves of minced garlic
3. 1/2 teaspoon of dijon mustard
4. 1/3 cup of lemon juice
5. 1 teaspoon of sea salt
6. 1/4 teaspoon of freshly ground pepper

Preparation:

1. Soak bamboo skewers for 1/2 hour or use Metal Skewers
2. Whisk together all ingredients of marinade
3. Place swordfish in a plastic bag or a bowl and pour in marinade, and set aside for 1/2 hour.
4. Grill over medium heat for 8-10 minutes, turning to evenly cook all sides. Do not overcook

Grilled Peaches

1. Spray the grill rack with nonstick spray
2. Sprinkle the sugar over the cut sides of the fruit.
3. Let stand until the sugar dissolves, about 10 minutes.
4. Place the fruit cut side down on the grill and cook over medium-high heat, until caramelized, about 5 minutes.

Serve with Sangri, Beer or White wine.