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Serves/Makes: 4

Ingredients:

• 1 1/2 pounds swordfish steaks, about 1 inch thick, cut into 1-inch cubes
• 4 1/2 tablespoons olive oil
• About 30 bay leaves
• 2 tablespoons chopped flat-leaf parsley
• 1/4 cup dry bread crumbs
• 3/4 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper

How to cook:

• 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.
• On a large plate, combine the bread crumbs, parsley, salt, and pepper.
• Holding the kabobs over the plate, pat the crumbs onto the exposed sides of the fish.
• Drizzle with the oil left on the first plate and sprinkle with any crumbs that didn't stick.
• Grill the kabobs over low to moderately low heat or broil them, brushing with the remaining 1 1/2 tablespoons oil, until the bread crumbs are golden and the fish is just done, 8 to 10 minutes.

Notes:

Swordfish, which really is flavorful, can easily be found in fish markets.
It can be replaced with fresh tuna fish.

Tip:

Be sure to keep the heat of the grill at low to moderately low so the crumbs don't burn.

This recipe for Grilled Swordfish Kabobs serves/makes: 4

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Main Ingredient: Swordfish
Preparation Method: Broiled/Grilled