Swordfish Kebabs with Lemon and Bay Leaves
Ingredients
- Salt and freshly ground pepper
- 2 lemons
- 24 bay leaves
- 1.25 pound(s) skinless swordfish steaks
- Extra-virgin olive oil
Light a grill. Soak the bay leaves in hot water for 10 minutes, then drain. Alternately thread the swordfish, bay leaves and lemon wedges onto skewers. Drizzle with olive oil and season with salt and pepper. Grill the kebabs over high heat, turning occasionally, until the fish is cooked through a...
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