Sugarcane Swordfish Kebabs
To prepare, use a sharp knife to cut off the hard peel on the cane. Once skin is removed, cut right under and above each ‘joint’ and throw away the joints.
Chew or suck on it to get some natural sugar! Also great in hot or cold beverages for some added sweetness.
2 ¼ pounds swordfish steak, cut into cubes
Sugar cane, peeled and trimmed into sticks or 12 wooden skewers, soaked in water 20 minutes
1 red bell pepper
1 green bell pepper
¾ cup fresh lime juice
1 teaspoon grated fresh ginger
1 tablespoon sweet chili sauce
Freshly ground pepper
Blend together lime juice, ginger, chili sauce and pepper.
In a bowl, coat fish in marinade then cover and refrigerate overnight.
Cut peppers into 1½-inch cubes.
Alternately thread fish and peppers onto skewers.
Cook on barbecue until done to your liking.