|Swordfish||2 Pound, cut into 1 1/2 inch cubes|
|Olive oil||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Tomatoes||2 Medium, cut into small wedges|
|Lemon||1 , cut into thin half-moons|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Marinate fish for 2 hours or more in 1/4 cup oil, 1/4 cup lemon juice, and the bay leaves.
Thread fish on skewers, alternating cubes with tomato wedges, lemon slices, and bay leaves.
Grill on charcoal for 8 to 10 minutes, turning frequently.
Serve with sauce made of 1/4 cup oil, 1/4 cup lemon juice, the parsley, and salt and pepper to taste.