We like to experiment with different flavors when we prepare fish. Here, we first marinate pieces of swordfish to grill with cherry tomatoes and scallions (you can use an indoor grill or broiler if the weather's still too cold for outside grilling), then slather the kebobs with a lightly curried sauce starring tangy yogurt for a dish with Middle Eastern and West Indian undertones. With this, we'd serve couscous with roasted garlic and steamed asparagus, followed by slices of cantaloupe with a scoop of fat-free, sugar-free chocolate ice cream.

1	pound (480 g) swordfish steaks, rinsed and patted dry, then cut into 24 cubes

1/4	cup (60 ml) fresh lime juice

1	teaspoon (5 ml) grated lime zest

1	large clove garlic, minced

8	metal skewers

12	cherry tomatoes, stemmed

1	medium red onion, peeled and cut in half

chopped flat-leaf parsley for garnish (optional)

Curried Yogurt Sauce

1/4	cup (60 ml) fresh lime juice

1	teaspoon (5 ml) curry powder

1/2	teaspoon (2.5 ml) ground cumin

1/4	teaspoon (1.25 ml) ground coriander

salt (optional) and freshly ground pepper to taste

1	teaspoon (5 ml) minced fresh ginger

1	cup (228 g) plain nonfat yogurt

1. Place swordfish in a shallow glass baking dish.
2. In a small bowl, combine lime juice, lime zest, and garlic. Drizzle over swordfish, turning to coat. Cover and refrigerate for 1 to 2 hours.
3. Light a grill or preheat the broiler. In a medium bowl, combine all ingredients for sauce. Set aside.
4. Cut each onion half into 8 wedges. Thread the skewers, alternating the swordfish, tomatoes, and onions, beginning and ending with the onions. Grill or broil skewers, brushing with any remaining marinade, for 3 to 4 minutes per side, until fish is opaque and flakes easily with a fork. Transfer grilled swordfish skewers to heated serving plates and spoon some of the sauce over each serving. If using, sprinkle with parsley and serve at once.