This post is dedicated to the friend #Hannahgreece who is always aware of my recipes. This was today's gastronomic experiment, and this was the dish that emerged from the laboratory swordfish in sweet and sour sauce. Ingredients: 600 gr swordfish Salt pepper Soy sauce with mushrooms 1 large zucchini Paprika Add salt and pepper to the fish cut into cubes and add soy sauce. Let it marinate for an hour. Cut the zucchini into thick wheels and then into quarters. In a bowl place the quarters, add salt, pepper and paprika. Place a tablespoon of butter, and a little oil in a wok, and sauté the zucchini for five minutes. Take them out and reserve. Now we assemble the skewers by inserting fish and zucchini. And we let them marinate in the fridge, while we make the sauce. Sweet and sour sauce: 1 small onion 1/4 of red pepper 1 large garlic clove 60 ML vinegar 4 tablespoons of sugar 1 tablespoon of honey 1/2 cup tomato ketchup sauce 1 tablespoon of cornstarch 30 ML of water Salt Oil Butter Place a little oil and a tablespoon of butter in a wok. Add the finely chopped onion, minced garlic, and minced paprika, sauté for a few minutes and add the vinegar, tomato sauce, honey and a point of salt, let it reduce a little and add the cornstarch dissolved in water, stir a little and cook for five minutes. Finally, grill the skewers on a grill, and brush them with the sweet and sour sauce each time you turn them. To make the fish juicy, it is cooked for three minutes on both sides and then 2 more minutes.