- 1/4 cup Safeway SELECT Gourmet Club Soy Sauce
- 1/4 cup Safeway SELECT Seasoned Rice Vinegar
- 1 tablespoon firmly packed brown sugar
- 1 teaspoon hot chili flakes
- 1 teaspoon Asian (toasted) sesame oil
- 2 cloves garlic, minced or pressed
- 1 1/2 pounds swordfish, skin and cartilage cut off
- 1 pound jicama, peeled, rinsed, and cut into 3/4-inch cubes
- In a large bowl, stir together soy sauce, vinegar, brown sugar, chili flakes, sesame oil, and garlic.
- Cut swordfish into 3/4-inch cubes and place in bowl with marinade. Mix well, then cover and chill for 1 hour or up to 6 hours; mix fish with marinade several times.
- Thread fish and jicama onto 8 slender 10-inch-long skewers, alternating pieces of fish with jicama. Reserve marinade.
- Lay skewers on a lightly oiled grill above a solid bed of medium-hot coals (you can hold your hand at grill level for only 3 to 4 seconds) or over medium-high heat on a gas grill. Close lid on gas grill. Turn fish to cook evenly, basting with the marinade. Cook until fish is opaque but still moist-looking in the center (cut to test), about 6 minutes total; jicama will stay crisp. Arrange skewered fish on platter.