Skewered swordfish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, cut into thin rings |
| ¼ | cup | Lemon juice |
| 4 | teaspoons | Olive oil |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 1½ | pounds | Swordfish, skinned, boned and cut into 1\" chunks |
| 10 | larges | Bay leaves |
| 2 | cups | Boiling water |
Directions
Combine onion rings, 2 tb lemon juice, 2 tsp olive oil, salt, and pepper in shallow dish. Add fish, stir to coat. Refrigerate 4 hours, stirring occasionally. In seperate bowl, soak bay leaves in boiling water 1 hour. Drain bay leaves. Preheat broiler. PLace fish cubes and bay leaves alternately on skewers. Combine remaining lemon juice and oil in small bowl; brush onto fish. Place on broiler pan; broil 8-10 minutes, turning once, until fish is lightly browned. Remove fish from skewers
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-12-94