Serves 4
1 1/2 lbs. sword fish, shrimp, or
other firm white fish
1 sweet red pepper, cut in 1 1/2 inch
squares
2 yellow squash, cut in 1 inch slices
3 scallions, cut in 2 inch squares
Juice of 2 limes
2 cloves garlic, minced
1/3 c. cilantro, chopped
1/2 tsp. ground cumin
2 tbsp. olive oil
1/2 tsp. fresh ground black pepper
1/2 c. low-sodium chicken broth

Cut fish into 1 1/2 inch cubes. If using shrimp, remove "legs" but do not peel. Thread fish or shrimp on skewers alternating with vegetables. Combine lime juice, garlic, cilantro, cumin, olive oil, pepper, and broth. Pour over skewers in shallow dish and marinate 30 minutes. Broil or grill about 5-7 minutes, basting frequently or until fish is opaque. Do not overcook. If desired, serve with warm flour tortillas and salsa

Serves 4:
1 1/2 lbs. sword fish, shrimp, or
other firm white fish
1 sweet red pepper, cut in 1 1/2 inch
squares
2 yellow squash, cut in 1 inch slices
3 scallions, cut in 2 inch squares
Juice of 2 limes
2 cloves garlic, minced
1/3 c. cilantro, chopped
1/2 tsp. ground cumin
2 tbsp. olive oil
1/2 tsp. fresh ground black pepper
1/2 c. low-sodium chicken broth

Cut fish into 1 1/2 inch cubes. If using shrimp, remove "legs" but do not peel. Thread fish or shrimp on skewers alternating with vegetables. Combine lime juice, garlic, cilantro, cumin, olive oil, pepper, and broth. Pour over skewers in shallow dish and marinate 30 minutes. Broil or grill about 5-7 minutes, basting frequently or until fish is opaque. Do not overcook. If desired, serve with warm flour tortillas and salsa.