Ingredients

  1.  12 ounces fresh op frozen skinless swordfish, tuna, or shark steaks, cut 1 inch thick
  2.  1/4 cup lemon juice
  3.  2 tablespoons olive oil
  4.  1/2 teaspoon salt
  5.  1/2 teaspoon dried thyme, crushed, or 1 tablespoon fresh snipped thyme
  6.  1/8 teaspoon black pepper
  7.  1/4 teaspoon lemon-pepper seasoning
  8.  12 medium fresh whole mushrooms
  9.  2 small zucchini or yellow summer squash, cut into 1-inch slices
  10.  1 medium yellow, green, or red sweet pepper, cut into 1-inch pieces
  11.  Nonstick cooking spray
  12.  8 cherry tomatoes
  13.  3 cups hot cooked rice or orzo pasta (rosamarina) (optional)

Preparations for Lemon Thyme Fish Kabobs

Thaw fish, if frozen.
For marinade, in a medium bowl combine lemon juice, -1 tablespoon of the oil, the salt, thyme, and black pepper.
Rinse fish; pat dry with paper towels.
Cut into 1-inch cubes.
Add fish to marinade; toss gently to coat.
Cover and marinate at room temperature for 30 minutes.
Drain fish, discarding the marinade.
In a large bowl combine the remaining 1 tablespoon oil and the lemon-pepper seasoning.
Add mushrooms, squash, and sweet pepper; toss to coat.
Alternately thread fish, mushrooms, squash, and sweet pepper onto eight 12-inch skewers, leaving 1/4 inch between pieces.
Coat the unheated rack of a broiler pan with cooking spray.
Place fish skewers on the prepared rack.
Broil about 4 inches from the heat for 8 to 10 minutes or until fish flakes easily when tested with a fork, turning once.
Place a cherry tomato on the end of each skewer the last 2 minutes of broiling.
If desired, serve the kabobs with hot cooked rice.
Grilling Method: place skewers on the greased rack of an uncovered grill directly over medium coals.
Grill for 8 to 12 minutes or until the fish flakes easily when tested with a fork, turning once.
Place a cherry tomato on the end of each skewer the last 2 minutes of grilling.