1/4 c. soy sauce
3 tbsp. dry sherry
3 tbsp. Oriental sesame oil
2 scallions, minced
3 lg. clove garlic, minced
2 tbsp. minced fresh ginger
2 tbsp. dark brown sugar
1/8 tsp. freshly ground pepper
4 bell peppers (orange, yellow, red), cut into 1-inch squares
2 1/2 lb. swordfish, tuna, shark or halibut, cut in 2-inch cubes

Can be purchased this way at many fish markets.

Combine soy sauce, sherry, oil, scallions, garlic, ginger, sugar and pepper in mixing bowl. Add fish to marinade. Stir to coat. Refrigerate 4-24 hours, turning occasionally.

About 20 minutes before serving, heat broiler or prepare charcoal for grilling.

Thread pepper squares and fish alternately on 6 metal skewers. Broil or grill kabobs 4 inches from heat, turning once until fish is browned at edges and slightly pink at center, about 6 minutes. Serves 6-8.