1 pound swordfish steaks, or other firm white 2 fresh Bartlett pear, fresh, cut into pieces 8 skewer, 8- to 10-inch lime, cut in wedges 1/4 cup water 1 teaspoon cornstarch 2 tablespoons lemon juice 1 tablespoon butter 1 tablespoon green onion, chopped 3/4 teaspoon hot pepper sauce 1/4 teaspoon salt
Alternate fish and pear cubes on skewers. In small saucepan, mix water and cornstarch. Heat to boiling, stirring constantly. Cook until thickened. Remove from heat. Stir in remaining ingredients to create Pepper Baste. Let cool. Brush fish and pears generously with Pepper Baste. Broil 4 inches from heat source, turning once, 6 to 8 minutes or until fish is no longer translucent and flakes with fork. Serve with lime wedges. Servings: 4
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