Fish Kebab

• 1 1/2 pounds swordfish, tuna, or monkfish, cut into 1 1/4-inch cubes
• Bay leaves (about 20)
• 1 medium onion
• 6 tablespoons extra-virgin olive oil
• Juice of 1/2 lemon
• Salt and pepper
• 1 lemon, cut in wedges, to serve

1. Thread the fish cubes onto wooden or flat metal skewers, alternating with bay leaves.
2. Liquidize the onion in the blender with the oil, lemon, salt, and pepper and marinate the fish on the skewers in this mixture for 20 minutes, leaving it, covered, in the refrigerator.
3. Cook over glowing embers or under the broiler for 46 minutes, turning the skewers a few times and brushing with the marinade.
4. Serve with lemon wedges.
5. Marinate the pieces of fish, then thread them onto skewers with alternating pieces of bay leaf and slices of onion, pepper, and tomato, cut to the same size as the fish.
6. Moroccans cut their fish into smaller cubes.
7. For a Moroccan flavor, marinate in and dress with the chermoula sauce (page 180), omitting the cilantro.
8. For an exciting sweet-and-sour flavor of Syria and Iran, marinate in a tamarind sauce.
9. For this, boil 2 tablespoons tamarind paste with 1/3 cup water, stirring until the tamarind dissolves.
10. Then beat in 3 tablespoons olive oil.

swordfish, bay leaves, onion, extravirgin olive oil, lemon, salt, lemon

Taken from www.epicurious.com/recipes/food/views/fish-kebab-373328 (may not work)