1-1/2 pounds swordfish steaks -- about 1 inch thick,
-- cut into 1-inch
-- cubes
30 bay leaves -- about
4-1/2 tablespoon olive oil
1/4 cup dry bread crumbs
2 tablespoon chopped flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
Instructions:
Bay leaves interspersed with chunks of swordfish in these bread-crumb-coated
kabobs add another taste dimension to the fish as it cooks. Tuna or
salmon would benefit from the same treatment. Be sure to keep the
heat of the grill at low to moderately low so the crumbs don't burn.
1. Light the grill or heat the broiler. Thread the fish cubes alternately
with the bay leaves onto four large skewers. Put the kabobs on a plate
and brush them all over with 3 tablespoons of the oil. 2. On a large
plate, combine the bread crumbs, parsley, salt, and pepper. Holding
the kabobs over the plate, pat the crumbs onto the exposed sides of
the fish. Drizzle with the oil left on the first plate and sprinkle
with any crumbs that didn't stick. 3. Grill the kabobs over low to
moderately low heat or broil them, brushing with the remaining 1 1/2
tablespoons oil, until the bread crumbs are golden and the fish is
just done, 8 to 10 minutes. Source: Quick From Scratch Herbs & Spices
WINE RECOMMENDATION: A medium-bodied pinot noir from Oregon or California
or a Bourgogne Rouge from France, will be ideal with swordfish.
