SWORDFISH KEBABS

 

 
To make the marinade, whisk the oil, lemon juice, garlic, pepper and paprika together in a non-metallic bowl. Add the swordfish chunks and toss until the swordfish is thoroughly coated. Scatter the onion and torn bay leaves over the top. Cover and leave to marinate in the refrigerator for at least 4 hours.
Meanwhile, prepare the dressing. Whisk all the components together in a small dish, cover and set aside.
Put the whole bay leaves in a heatproof bowl, pour over enough boiling water to cover and leave to soften for 1 hour.
Drain well and pat dry.
Preheat the barbecue. Drain the swordfish and onion wedges, reserving the marinade. Thread the swordfish onto 4-6 metal or pre-soaked wooden skewers, alternating with the soaked bay leaves and onion wedges. Grease the grill rack. Cook the kebabs over hot coals, turning frequently and basting with the reserved marinade, for 10-15 minutes, until cooked through. Discard the bay leaves before eating and serve the swordfish with the dressing.
SERVES 4-6
600 g/11b 5 oz swordfish steaks,
2.5 cm/l inch thick, cut into
2.5-cm/1-inch chunks
20 fresh bay leaves
olive oil, for oiling
Marinade
4 tbsp extra virgin olive oil
2 tbsp lemon juice
1 garlic clove, crushed to a paste
with 1/4 tsp salt
1/4 tsp white pepper
pinch of hot or smoked paprika,
to taste
1 onion, cut into wedges
4 fresh bay leaves, torn in half
dressing
5 tbsp extra virgin olive oil
5 tbsp lemon juice
2 tbsp chopped fresh dill