Sauce
Saute onions in butter until tender. Mix 
in orange zest and juice. Bring mixture to a 
boil, stir and remove from heat. Reheat 
sauce when ready to serve.

2-Grill Kabobs
Thread four 10 inch skewers with fish, onions, 
and orange quarters. Brush with peanut oil and 
sprinkle with thyme. Grill kabobs, rotating every 
3 minutes until Swordfish cubes begin to flake 
when tested with a fork.