Skewered Swordfish Recipe
Ingredients
1/4 cup lemon juice
2 tablespoons vegetable oil
1 tablespoon minced parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds (1/2-inch-thick) swordfish steaks, cut into 1-inch cubes
Bay leaves
Vegetable oil
3 tablespoons vegetable oil
3 tablespoons lemon juice
1 tablespoon minced parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Combine 1/4 cup lemon juice, 2 tablespoons oil, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper; add fish, gently tossing to coat.
Cover and marinate 1 hour in the refrigerator.
Remove fish from marinade.
Alternate fish and bay leaves on 4 skewers.
Brush fish with oil.
Grill over medium-hot coals 4 to 5 minutes on each side or until done.
Combine 3 tablespoons oil and remaining ingredients, brush over fish.
Remove from skewers, discard bay leaves.
Cover and marinate 1 hour in the refrigerator.
Remove fish from marinade.
Alternate fish and bay leaves on 4 skewers.
Brush fish with oil.
Grill over medium-hot coals 4 to 5 minutes on each side or until done.
Combine 3 tablespoons oil and remaining ingredients, brush over fish.
Remove from skewers, discard bay leaves.
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