Grilled Swordfish Kebabs with Sake-Orange Glaze

Combine 1/2 cup sake, soy sauce, sugar, ginger, garlic, orange zest, vinegar, sesame oil and red pepper in small, nonreactive saucepan. Bring just to simmer over medium heat, stirring until sugar dissolves. Stir remaining 1 tablespoon sake and cornstarch in small bowl to form smooth paste. Reduce heat and whisk cornstarch mixture into soy sauce mixture. Simmer until thick, about 30 seconds. Remove from heat and cool.

DO-AHEAD TIP: Can be prepared up to 3 days ahead. Use cold or at room temperature.

Remove skin and dark-colored flesh from swordfish. Cut fish into 30 equal square or rectangular pieces. Divide fish pieces among 6 metal skewers, alternating them with cherry tomatoes, and positioning them so that their flat sides align, for more even cooking.

Meanwhile, prepare barbecue (medium-high heat). Position rack about 6 inches above heat source.

Brush sake glaze over one side of fish and tomatoes. Lay skewers sauced side-down on rack. Cover and grill 1 1/2 minutes. Brush kebabs generously with glaze, turn and grill another 1 1/2 minutes. Continue to grill and turn kebabs until glaze is used up, fish pieces are nicely marked by grill on all 4 sides and are just cooked through while remaining juicy, about 6 minutes total.

Slide fish pieces and tomatoes off skewers and onto plates. Serve immediately.