2 tablespoons sugar
1 tablespoon lemon juice
2 teaspoons grated peeled gingerroot
1 teaspoon dry mustard
1 swordfish steak, 1-1/2 inches thick (about 1-1/4 pounds without bones)
1 medium-sized zucchini (about 1 ounces)
1 medium-sized yellow straightneck squash (about 10 ounces)
1-10 ounce package mushrooms
1 tablespoon salad oil
1 pint cherry tomatoes
3/4 teaspoon salt
In medium bowl, stir soy sauce, sugar, lemon juice, gingerroot, and mustard. Remove skin from swordfish if any and cut swordfish in 16 pieces. Add swordfish to soy-sauce mixture; toss to coat.
Preheat broiler if manufacturer directs. Cut zucchini and yellow squash into 2-inch chunks. Cut each mushroom in half. In 12-inch skillet over medium-high heat, in hot salad oil cook zucchini, yellow squash, and mushrooms until lightly browned, about 5 minutes. Add 1/2 cup water; cover and cook 5 minutes longer or until vegetable are almost tender, stirring occasionally. Ad cherry tomatoes and salt; heat through.
While vegetables are cooking, remove swordfish from soy-sauce mixture to plate. In 1-quart saucepan over high heat, heat remaining soy-sauce mixture from bowl to boiling. Reduce heat to low; cook until mixture thickens slightly and is reduced to about 2 tablespoons.
Thread 4 swordfish pieces on each of four 8 to 10 inch all metal skewers. Place skewers on rack in broiling pan. With pan at closest position to source of heat, broil swordfish kabobs 5 minutes. Turn kabobs and brush with thickened soy-sauce mixture; broil 3 minutes longer or until fish flakes easily when tested with a fork. Serve vegetables with kabobs.
Makes 4 servings.