2 lb. boneless halibut or swordfish, cut in cubes
2 tsp. Worcestershire
4 strips bacon
1 1/2 c. chili sauce
2 bell peppers (1 red, 1 green), cut into 1-inch squares
1 tsp. salt
few dashes hot pepper sauce

In a shallow pan, arrange the fish cubes in one layer. Combine the chili sauce, Worcestershire, hot pepper sauce and salt. Pour over fish and let stand for 1 to 2 hours. Drain the fish, reserving the marinade. Cut each piece of bacon into fourths. On each of 8 skewers, string a fish cube, a piece of bacon, then a square of pepper. Repeat, ending with a fish cube. Grill 4 to 5 inches from heat for 10 to 12 minutes, basting a few times with reserved marinade.