Serves 4.

1 tbsp. sesame seeds
1 lb. swordfish, cut into 1 inch chunks
1 med. zucchini, about 6 oz.
1 med. yellow squash, 6 oz.
3 tbsp. oil
1 tbsp. sesame oil
2 tbsp. Dijon-style mustard
2 tbsp. honey
1 tbsp. fresh lemon juice
1/2 tsp. grated lemon peel or zest
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 med. red onion, cut into 1 inch pieces

To toast sesame seeds, put them in a small non-stick skillet and cook over medium heat, stirring or shaking often, until lightly browned, about 5 to 7 minutes. Set aside.

Put swordfish in a large bowl; slice each squash in half lengthwise, then into 1/2 inch pieces; add to bowl with fish.

In small bowl, combine oil, sesame oil, mustard, honey, lemon juice, grated lemon peel and salt and pepper. Pour marinade over fish and vegetables, tossing to coat. Cover and refrigerate, turning once, about 1 hour.

Prepare grill (or heat broiler). Thread red onion, zucchini, swordfish and yellow squash, alternately, onto skewers. Grill or broil kebabs 4 inches from heat source, turning once, until fish is just cooked through, 4 to 5 minutes per side. Sprinkle with toasted sesame seeds to serve.

Note: Round out menu with brown rice, shredded carrots and sliced green onions cooked in chicken broth. Serve skewers on beds of rice. Add cantaloupe or honeydew melon for dessert, with a squeeze of fresh lime juice and fortune cookies for a fun finish.