Grilled Swordfish Kabobs
Photo by © Melanie Acevedo
Ingredients
- About 30 bay leaves
- ½ teaspoon fresh-ground black pepper
- ¾ teaspoon salt
- 1 ½ pounds swordfish steaks, about 1 inch thick, cut into 1-inch cubes
- ¼ cup dry bread crumbs
- 4 ½ tablespoons olive oil
- 2 tablespoons chopped flat-leaf parsley
1. Light the grill or heat the broiler. Thread the fish cubes alternately with the bay leaves onto four large skewers. Put the kabobs on a plate and brush them all over with 3 tablespoons of the oil. 2. On a large plate, combine the bread crumbs, parsley, salt, and pepper. Holding the kabobs over...
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