• 1 lb. swordfish, cut in 1 1/2" cubes
• 1/2 lb. sea scallops or medium shrimp
• 1 green pepper, cut in 1" pieces
• 1 red bell pepper, cut in 1" pieces
• 10 small whole mushrooms, or 5 large  halved
• 1 medium onion, quartered and separated
• 1 zucchini, seeded and cut in 1" pieces
• 1 summer squash, seeded and cut in 1" pieces
• 2 tsp. olive oil
• 2 Tbs. Lemon juice
• Salt and pepper

Arrange on skewers alternating between fish pieces and vegetable pieces until all pieces are used.

Place over low heat on preheated barbeque grill.  Grill slowly for 15 minutes, turning skewers every 4 minutes.

Serve with lemon wedge garnish.

Yield: 6 kabobs

Note:  For a nice variation, marinate fish and vegetable pieces separately in fat-free Italian dressing for at least 1 hour before skewering.

Tip:  To cook indoors, lay skewers on cookie sheet and bake at 325 degrees for 25-30 minutes.