1/4 c. olive oil
2 tbsp. lime juice
1 tbsp. fresh rosemary or 1/4 tsp. dried rosemary leaves, crushed
2 tbsp. soy sauce
1/4 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1 1/2 lbs. swordfish steak, 1 inch thick
1 sm. pineapple
3 med. size peaches or nectarines

In bowl mix first 7 ingredients. Cut swordfish steak into 2x2 inch pieces and place in marinade. Refrigerate 30 minutes.

Cut crown off pineapple; trim rim away. Cut in halves, then quarters through crown to stem. Remove core and cut each quarter crosswise into 4 chunks.

Cut each nectarine into 4 wedges. On 6 long skewers thread fruits and fish. Place on grill and brush with marinade. Cook 10-15 minutes.