Total Time
35mins
Prep 30 mins
Cook 5 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Soak eight 10-inch wooden skewers in water for 30 minutes. Meanwhile, combine the swordfish and ginger beer in a medium bowl and refrigerate for 30 minutes.
  2. Preheat a grill to medium. Thread the fish, nectarine and zucchini onto the skewers. Brush with olive oil and season with salt and pepper.
  3. Grill, covered, turning once, until grill marks appear and the fish is cooked through, about 4 minutes.