GRILLED SWORDFISH - TURKISH STYLE

GRILLED SWORDFISH - TURKISH STYLE 3 lbs. fresh swordfish, cut into 1 inch chunks 3/4 c. fresh lemon juice 1/2 c. fruity olive oil 2 cloves garlic, finely minced 1 med. red onion, cut into thin rings Salt and freshly ground pepper to taste 36 bay leaves 2 yellow bell peppers, seeded and cut into 3/4 inch pieces

1. Prepare charcoal, wood chips or grill for grilling. 2. Place swordfish in a shallow bowl. Whisk the lemon juice and oil together in a small bowl, then stir in the garlic and onion. Season to taste with salt and pepper. Pour the marinade over the swordfish. Cover the bowl and let marinate, tossing occasionally, in the refrigerator for 6 hours.

3. Cover the bay leaves with boiling water in a small bowl; let stand for 10 minutes. Drain thoroughly.

4. Thread the swordfish chunks alternately with the bay leaves on 6 metal skewers. Every third piece or so, thread a bell pepper chunk. Drape with the onion slices from the marinade.

5. Grill the swordfish skewers a few inches from medium hot coals, basting with marinade and turning every five minutes until just cooked through, about 15 minutes. Makes 6 servings.

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