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If you're lucky enough to get swordfish, let the mild and meaty fish grill to perfection with a simple prepared glaze and pretty summer vegetables.
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Halibut, tuna or flounder can be used instead of the swordfish.
If you have too many vegetables to fit on the skewers with the fish, just thread them onto several extra skewers.
These kabobs may be served on a bed of rice - white, brown or wild rice or a combination. Serve extra sweet-and-sour sauce on the side.
To broil kabobs, place on broiler pan. Broil 4 to 6 inches from heat using grilling time as a guide, turning once.