Bay leaf-and- lemon-marinated swordfish kabob

Yield: 4 Servings

Measure Ingredient
\N 8 fresh bay leaves
\N 1 -- crushed
\N 1 squares -- (1-inch)
\N 4 squares green bell pepper --

1 ts lemon rind -- minced

¼ c lemon juice -- fresh

¼ ts pepper

4 sl lemon -- (¼-inch-thick)

1 lg -- ¥

1 lb swordfish steaks -- 1½

: inch cubes

4 lg cherry tomatoes

: (1-inch)

: Vegetable cooking spray Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add swordfish; seal bag, and marinate in refrigerator 1 hour, turning bag occasionally Remove swordfish from bag, reserving marinade. Thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square alternately ont Place kabobs on a broiler rack coated with cooking spray; place rack on a broiler pan. Broil 5-½ inches from heat 3 minutes. Turn kabobs over, and broil 3

Recipe By : Cooking Light YEAR: 1993 ISSUE: May/June PAGE: 90 From: Date:

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