Grilled Watermelon and Halibut Skewers


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Thai sweet chili sauce is sold in some well-stocked supermarkets and in Asian food markets. If it's unavailable, increase watermelon juice to 1-1/2 cups and sugar to 3 tablespoons; add 1 tablespoon minced fresh ginger and 1/2 teaspoon hot chili flakes to watermelon juice mixture and reduce to 3/4 cup as directed.


Ingredients You'll Need

1 cup watermelon juice
1/2 cup Thai sweet chili sauce*
1/4 cup lime juice
2 tablespoons sugar
About 1-1/4 pounds seedless watermelon
1-1/4 pounds boned and skinned halibut
Salt to taste


Directions

In a 1-1/2- to 2-quart pan, bring watermelon juice, chili sauce, lime juice, and sugar to a boil; stir often until reduced to 3/4 cup, about 15 minutes.


Meanwhile, cut and discard rind from watermelon. Cut fruit into 1-inch cubes.


Rinse halibut and pat dry; cut into 1-inch squares. Thread halibut and watermelon alternately onto 6 metal skewers.


Lay skewers on a lightly oiled barbecue grill over a solid bed of very hot coals or a gas grill on high; close lid on gas grill. Brush frequently with watermelon juice mixture and turn as needed to cook evenly until fish is opaque but still moist-looking in center (cut to test), about 8 minutes. Push watermelon and swordfish chunks from skewers onto plates. Add salt to taste.


NOTE:


*Thai sweet chili sauce is sold in some well-stocked supermarkets and in Asian food markets. If it's unavailable, increase watermelon juice to 1-1/2 cups and sugar to 3 tablespoons; add 1 tablespoon minced fresh ginger and 1/2 teaspoon hot chili flakes to watermelon juice mixture and reduce to 3/4 cup as directed.


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