Source: dLife

Grilled swordfish, orange, onion, and mushroom kabobs marinated with orange juice, olive oil, and garlic.

Servings

0.5 cup orange juice
1 tsp olive oil
1 tbsp tarragon, leaves, ground , minced (Fresh Tarragon leaves)
2 medium garlic cloves , minced
1 cooking spray
8 oz Fish, swordfish, fillet, baked/broiled , skin removed, cut into 8 cubes
1 Oranges, navels, fresh, 2 7/8" , peeled, halved, and cut into 8 pieces (10-ounce navel)
1 red onion , cut into 1 1/2-inch squares
6 Mushrooms, fresh, small , stems trimmed

1 Light a grill.
2 Whisk the orange juice, olive oil, tarragon, and garlic together in a bowl. Place the swordfish in the bowl, stir to coat with the mixture, and set aside to allow the fillets to marinate.
3 In this exact order, place once piece of fruit, one of each vegetable, then 1 piece of swordfish and continue to alternate until all is used. Brush the marinade on the kabobs and set on the grill. Grill for 3 minutes then turn over, brush with marinade again, and grill for another 3 minutes.

Try with other fruits like pineapple.