Fish Kebab

• 1½ pounds swordfish, tuna, or monkfish, cut into 1¼-inch cubes
• Bay leaves (about 20)
• 1 medium onion
• 6 tablespoons extra-virgin olive oil
• Juice of ½ lemon
• Salt and pepper
• 1 lemon, cut in wedges, to serve

Thread the fish cubes onto wooden or flat metal skewers, alternating with bay leaves.

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.

Cook over glowing embers or under the broiler for 4-6 minutes, turning the skewers a few times and brushing with the marinade. Serve with lemon wedges.

VARIATION:

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.