Step 1

Soak skewers submerged in water for 30 minutes. Use a dish or bowl to hold them under water.

Step 2

In a medium bowl, mix lemon juice, zest, chili paste, fish sauce, sugar and salt.

Step 3

Remove skin and any dark meat from the swordfish. Cut remaining fish into 24 even cubes.

Step 4

Place swordfish in lemon mixture and marinate for 30 minutes.

Step 5

(Start cooking your rice now if you plan to serve it with this dish.)

Step 6

Place a small pan of water on to boil and prepare an ice bath. When the water boils, place snow peas in and blanch for 30 seconds. Remove to ice bath then drain and pat dry. Set aside.

Step 7

After the fish marinates for 30 minutes begin assembling the skewers but do not discard marinade.

Step 8

Place a fish piece on skewer and slide to the end. Then wrap a snow pea around a tomato and slide onto skewer. Repeat until you have three pieces of fish and three wrapped tomatoes then finish with a forth piece of fish. Repeat for all six skewers.

Step 9

Place skewers in a dish and coat with olive oil, salt and pepper.

Step 10

Heat a ribbed grill pan to medium hot.

Step 11

While pan is heating, place marinade in small sauce pan and heat. Mix corn starch and water to make slurry and add a little at a time to hot marinade until a creamy glaze is formed. Set aside.

Step 12

When grill is hot, spray with pan spray then place skewers on grill. Turn a quarter turn every minute or so until the fish is cooked to desired doneness, no more than five or six minutes total, less if cooking rare tuna.

Step 13

Turn grill off but leave skewers in place and brush on glaze, turning and brushing until all sides are covered.

Step 14

Pile mint leaves on top of each other and cut into strips.

Step 15

Serve fish skewers topped with mint strips over cooked rice.