Swordfish Kabobs

This is the method of choice for preparing swordfish along the coasts of Turkey. Serve it with steamed rice.

PREP: 25 minutes plus marinating

GRILL: 5 to 8 minutes

MAKES: 4 main-dish servings

1 swordfish steak, 1 inch thick (about 1 pound)

½ cup chicken or vegetable broth

3 tablespoons fresh lemon juice

1 tablespoon olive oil

1 very small onion, thinly sliced

2 garlic cloves, thinly sliced

14 large bay leaves

½ teaspoon salt

½ teaspoon paprika

¼ teaspoon ground coriander

teaspoon ground black pepper

12 (7-inch) bamboo skewers

12 thin lemon slices, each seeded and cut
in half

1 tablespoon chopped fresh parsley

1. Remove skin from swordfish and discard. Cut fish into 1-inch cubes.

2. In medium bowl, combine broth, lemon juice, oil, onion, garlic, 2 bay leaves, salt, paprika, coriander, and pepper. Add swordfish and toss to coat. Cover and refrigerate 3 hours to marinate, tossing occasionally.

3. Meanwhile, soak remaining 12 bay leaves and bamboo skewers in enough boiling water to cover 1 hour. Drain. With kitchen shears, snip each bay leaf crosswise in half.

4. Prepare outdoor grill for covered direct grilling over medium-high heat.

5. Remove swordfish from marinade, reserving marinade. Thread each skewer as follows: ½ bay leaf, 1 swordfish cube, ½ lemon slice, 1 swordfish cube; then repeat once, gently pressing bay leaves, lemon slices, and fish together.

6. Place kabobs on hot grill rack, cover, and cook, turning kabobs and brushing with marinade during first half of cooking, until fish is just opaque throughout, 5 to 8 minutes.

7. Meanwhile, strain remaining marinade into small saucepan and heat to boiling; boil 3 minutes. Arrange kabobs on platter, drizzle with hot marinade, and sprinkle with parsley.

EACH SERVING: About 189 calories, 22g protein, 7g carbohydrate, 8g total fat (2g saturated), 42mg cholesterol, 514mg sodium