Swordfish, Bay Leaf And Orange Brochettes

• 48 bay leaves
• 2 pounds fresh swordfish, cut in 36 1 1/2-inch cubes
• 1/2 cup fresh orange juice
• 2 large cloves garlic, finely minced
• 2 tablespoons extra-virgin olive oil
• Hot red pepper flakes to taste
• Salt to taste
• 2 juice oranges, each cut in 12 wedges
• 2 cups steamed white rice seasoned with salt and black pepper
• 1 tablespoon finely minced parsley

1. Put the bay leaves and 24 12-inch wooden skewers in warm water to soak.
2. Put the swordfish cubes in a shallow dish.
3. Mix the orange juice, garlic, oil, pepper flakes and salt together and pour over the swordfish, turning the fish to coat it.
4. Refrigerate to marinate 30 minutes.
5. Light a grill.
6. Holding two skewers close together, thread each with alternating swordfish, bay leaf, orange wedge and another bay leaf, repeating the ingredients and ending with a piece of swordfish.
7. Grill the brochettes about 10 minutes, until the swordfish is cooked through.
8. Serve on a bed of rice seasoned with salt and pepper.
9. Sprinkle with parsley.

bay leaves, fresh swordfish, orange juice, garlic, extravirgin olive oil, red pepper, salt, oranges, steamed white rice, parsley

Taken from cooking.nytimes.com/recipes/4891 (may not work)