Lemon Marinated Swordfish Kebabs
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Lemon||2 , cut into 6 wedges each|
|Grated lemon zest||1 Tablespoon|
|Extra virgin olive oil||3 Tablespoon|
|Bay leaves||15 Large|
|Black pepper||1⁄4 Teaspoon|
|Swordfish steaks||1 1⁄2 Pound, cut into 16 cubes (4 Steaks)|
1. In a dish large enough to hold the sword-fish steaks in one layer, combine the lemon juice, lemon zest, oil, 3 of the bay leaves, and the pepper.
2. Add the swordfish to the marinade and toss to coat well. Cover the dish with plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the broiler. Thread the swordfish cubes alternately with lemon wedges and the remaining 12 bay leaves on four 15-inch skewers. Balance the skewers lengthwise on a 13 x 9 x 2-inch flameproof baking pan. Drizzle the kebabs with the marinade and broil 4 inches from the heat for 5 minutes. Turn the skewers over and broil for 5 minutes, or until the fish just flakes when tested with a fork.
4. Divide the kebabs among 4 dinner plates and serve.