Swordfish and Pineapple Brochettes

Super Foods Cookbook

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  small pineapple
• 1⁄3 cup  orange juice
• 1⁄4 cup  peeled chopped ginger
• 1  lb swordfish steak, 1 inch thick
• 3  tablespoons fat-free mayonnaise

Directions

1. Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.
2. Coarsely chop the rest of the pineapple and place in blender. Add the orange juice and ginger. Puree.
3. Pour into a bowl or shallow baking dish.
4. Cut the swordfish into 16 cubes. Add to the pineapple mixture and toss to coat. Marinate in the refrigerator for 1 hour.
5. For each serving, alternate four swordfish cubes and three pineapple cubes on a skewer. Reserve the marinade.
6. Place the skewers on a lightly oiled broiler pan. Broil 4 inches from the heat for 4-5 minutes, tuning to broil on all sides.
7. Place the reserved marinade in a saucepan. Bring to a boil.
8. Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.