Swordfish With Lemon, Garlic and Olive Oil

Irmgard's Note:

This recipe is Italian but with the ingredients used, it could be part of a Greek menu as well. Use the maximum marinating time for the best flavour. From "Williams-Sonoma Italian Favourites".

• Total Time: 4 hrs 6 mins
• Prep Time: 4 hrs
• Cook Time: 6 mins

Ingredients:

Servings: 6

• 1⁄3; cup fresh lemon juice
• 2⁄3; cup extra virgin olive oil
• 2 ¼ lbs swordfish fillets , cut into 1-1/2-inch cubes
• salt
• ground black pepper
• 1 tablespoon garlic , minced
• 2 teaspoons dried oregano
• 1 red onion , peeled and sliced
• 18 bay leaves (Slices of lemon may be substituted, if preferred)

Directions:

1. In a bowl, combine the lemon juice and olive oil.
2. Place the swordfish cubes in a shallow glass dish and sprinkle with salt and pepper to taste.
3. Pour about 1/3 cup of the olive oil and lemon mixture over the fish and toss to coat evenly.
4. Cover and refrigerate for 2 to 4 hours.
5. Add the garlic and oregano to the remaining olive oil and lemon mixture.
6. Set aside to use as a sauce.
7. Preheat the broiler or fire up the barbecue.
8. Cut the onion through the stem end into quarters and separate each quarter into individual pieces.
9. Alternate the swordfish cubes with the onion pieces and bay leaves on skewers.
10. Arrange the skewers on a broiler pan or on the grill rack.
11. Broil or grill, turning once, until the fish is opaque throughout when pierced with the tip of a knife, about 3 minutes on each side.
12. Serve hot, garnished with lemon slices and accompanied by the reserved sauce.