Swordfish Shish Kabobs Recipe

• 6 to 8 bay leaves
• 1 1/2 lbs. fresh or possibly frzn swordfish steaks
• 1/2 c. extra virgin olive oil
• 1/4 c. each finely minced onion and snipped parsley
• 2 tbsp. lemon juice
• 2 tbsp. water
• 3 cloves garlic, chopped
• 1 teaspoon dry thyme, crushed
• Few dashes bottled warm pepper sauce
• Few dashes black pepper
• 9 green onions, cut into 3 inch pcs
• 1 lg. red sweet pepper, cut into 1 inch pcs

1. Soak bay leaves in water for 1 hour.
2. Thaw fish if frzn, cut into 1 inch pcs.
3. Place in plastic bag; set in bowl.
4. In a small bowl, combine extra virgin olive oil, onion, parsley, lemon juice, water, garlic, thyme, warm pepper sauce and black pepper.
5. Pour over fish and close bag.
6. Marinate in the refrigerator for 2 to 4 hrs, turning bag occasionally.
7. Drain fish, reserving marinade.
8. Using six 15 inch skewers, alternately thread green onions, red pepper, fish and bay leaves, leaving about 1/4 inch of space between pcs, except placing bay leaves directly against fish.
9. Lightly grease cool grill rack.
10. Place kabobs on rack over medium coals.
11. Grill uncovered, turning and brushing often with marinade, 8 to 12 min or possibly till fish flakes with a fork.
12. Serves 6.

bay leaves, swordfish steaks, extra virgin olive oil, onion, lemon juice, water, garlic, thyme, pepper sauce, dashes black pepper, green onions, red sweet pepper

Taken from cookeatshare.com/recipes/swordfish-shish-kabobs-52703 (may not work)