Marinated Swordfish and Vegetable Kebobs


1/2 cup white wine

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup Worcestershire Sauce

2 garlic cloves, minced


1/4 teaspoon pepper

1 lb. swordfish, marlin or shark, cut into 1-inch cubes

4 medium onions, peeled and quartered

2 green bell peppers, cut into 1-inch pieces

2 red bell peppers, but into 1-inch pieces

12 whole mushrooms

6 skewers

Honey Tips

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In a medium bowl blend first 7 ingredients. Add fish and refrigerate for 1 hour, turning once. Drain fish, saving marinade. Alternate fish and vegetables on skewers. Grill until fish is cooked through, turning and basting kebobs frequently with reserved marinade. Serves 2-3.