Samurai Swordfish Kebabs

• 2 lbs swordfish, cut 1 inch thick
• 1 tablespoon fresh lemon juice
• 12 teaspoon salt
• 12 cup olive oil
• 1 teaspoon sesame oil
• 32 drops hot chili oil
• cilantro or parsley (to garnish)

1. Cut fish into 3/4 inch cubes and place in a shallow pan.
2. In a small bowl, combine lemon juice and salt.
3. Whisk in olive oil, sesame oil, and chili oil.
4. Pour marinade over fish, tossing to coat.
5. Cover with plastic wrap and marinate at room temperature for 30 minutes.
6. Meanwhile soak skewers in water.
7. Preheat oven to 500.
8. Thread one piece of fish on each skewer, about 1 inch from the end and arrange in a single layer on the baking sheet.
9. Bake until fish is lightly browned outside, but still juicy inside, about 5-7 minutes.
10. Arrange skewers around a bowl of dipping sauce.
11. Garnish with sprigs of fresh cilantro.

swordfish, lemon juice, salt, olive oil, sesame oil, chili oil, cilantro

Taken from www.food.com/recipe/samurai-swordfish-kebabs-467133 (may not work)