Swordfish Kabobs

This is the method of choice for preparing swordfish along the coasts of Turkey. Serve it with steamed rice.

1 pound boneless swordfish steak, 1 inch thick

1⁄2 cup chicken or vegetable broth

3 tablespoons fresh lemon juice

1 tablespoon olive oil

1 very small onion, thinly sliced

2 garlic cloves, thinly sliced

14 large bay leaves

1⁄2 teaspoon salt

1⁄2 teaspoon paprika

1⁄4 teaspoon ground coriander

1⁄8 teaspoon ground black pepper

12 (7-inch) bamboo skewers

12 thin lemon slices, seeded and each cut in half

1 tablespoon chopped fresh parsley

• Remove skin from swordfish and discard. Cut fish into 1-inch cubes.
• In medium bowl, combine broth, lemon juice, oil, onion, garlic, 2 bay leaves, salt, paprika, coriander, and pepper. Add swordfish and toss to coat. Cover and refrigerate fish 3 hours to marinate, tossing occasionally.
• Meanwhile, soak remaining 12 bay leaves and bamboo skewers 1 hour in enough boiling water to cover. Drain. With kitchen shears, snip each bay leaf crosswise in half.
• Prepare outdoor grill for covered direct grilling over medium-high heat.
• Remove swordfish from marinade, reserving marinade. Thread each skewer as follows: 1⁄2 bay leaf, 1 swordfish cube, 1⁄2 lemon slice, 1 swordfish cube; then repeat once, gently pressing bay leaves, lemon slices, and fish together.
• Place kabobs on grill, cover and cook, turning kabobs and brushing with marinade during first half of cooking, until fish is just opaque throughout, 5 to 8 minutes.
• Meanwhile, strain remaining marinade into small saucepan and heat to boiling; boil 3 minutes. Arrange kabobs on platter, drizzle with hot marinade, and sprinkle with parsley.
• Makes 4 main-dish servings
• Prep: 25 minutes plus marinating
• Grill: 5 minutes