Recipes

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.