Bay Leaf And Lemon Marinated Swordfish Kabobs

• 1 teaspoon grated lemon rind
• 1/4 cup fresh lemon juice
• 1/4 teaspoon pepper
• 8 fresh bay leaves
• 4 slices lemons, cut 1/4 inch thich and halved
• 1 large garlic clove (crushed)
• 1 lb swordfish steak, 1-inch thick, cut in 1-1/2 inch squares
• 4 large cherry tomatoes
• 4 pieces green bell peppers (1-inch squares)
• vegetable oil cooking spray

1. 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.
2. 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 onto each of 4 (12-inch) skewers. Reserve 1/4 cup marinade; discard remaining bay leaves and lemon slices.
3. Place kabobs on a broiler rack coated with cooking spray; place rack on a broiler pan. Broil 5-1/2 inches from heat 3 minutes. Turn kabobs over, and broil 3 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved 1/4 cup marinade. Yield: 4 servings (serving size: 1 kabob).
4. NOTES : WW = 3.5 points per serving.

lemon rind, lemon juice, pepper, bay leaves, lemons, garlic, swordfish steak, cherry tomatoes, green bell peppers, vegetable oil cooking spray

Taken from www.food.com/recipe/bay-leaf-and-lemon-marinated-swordfish-kabobs-166379 (may not work)