1 pound halibut steaks (or other white fish), 1 inch thick
1 medium zucchini
1 medium yellow squash
1 large purple onion
12 cherry tomatoes
1/2 teaspoon sugar
2 clove garlic, finely chopped
3 tablespoons reduced sodium soy sauce
1 teaspoon ginger root, grated
1 teaspoon sesame oil
1 tablespoon sesame seeds
Cooking Instructions
Cut fish, zucchini and squash into 3/4 inch pieces (about 4.5 oz). Quarter onion into similar size pieces. Alternate fish, zucchini, squash, onion and cherry tomatoes on 4 skewers. If using wooden skewers soak in water for 30 minutes to prevent burning. Set oven to broil or barbecue to medium heat.
Combine remaining ingredients and brush generously on all sides of kabobs. Generously spray broiler pan or barbecue grill with nonstick cooking spray. Place kabobs on broiler pan or grill rack about 4 inches from heat. Broil or grill for 2 minutes per side. Turn and baste with remaining marinade during cooking. Total cooking time should be about 6-8 minutes or until fish flakes easily with a fork. Discard any remaining marinade.
