FISH KEBABS
Barbara Norris - Berlin

2 lbs swordfish steak or other firm-fleshed fish, about 1-inch thick
1/3 cup olive or vegetable oil
3 tbsp lemon juice
1 tsp onion powder
1 tsp paprika
1 tsp grated lemon peel
1/2 tsp salt
1/8 tsp ground black pepper
20 bay leaves
water
2 lemons, each cut in 6 wedges

Cut swordfish in 1-inch cubes. In a large bowl, combine oil, lemon juice, onion powder, paprika, lemon peel, salt and black pepper. Add swordfish, stirring to coat well. Cover and refrigerate 1 to 2 hours, stirring occasionally. About 10 minutes before cooking, soak bay leaves in enough water to cover to soften slightly. Preheat broiler. On skewers, alternately thread swordfish and bay leaves, reserving marinade. On the end of each skewer, place a lemon wedge. Place skewers on the rack of a broiling pan. Broil 8 - 10 minutes about 4 inches from heat source, turning and brushing with reserved marinade occasionally, until fish flakes easily with a fork. Remove and discard bay leaves.

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