Swordfish Kebabs

from: Taverna

1/2 cup olive oil
6 tbsp lemon juice
1 tsp mild paprika
2 bay leaves, crushed, plus 12 whole bay leaves
2 lb / 1 kg swordfish fillets, cut into 3 cm cubes
2 lemons, thinly sliced, plus wedges to garnish
2 red bell peppers, seeded, de-ribbed, cut into 3 cm squares
16 ripe but firm cherry tomatoes
salt & pepper

• In a shallow non-aluminum bowl, whisk together the olive oil, lemon juice, paprika and crushed bay leaves. Add the swordfish cubes, and turn to coat well. Refrigerate for 4 hours.
   
• Preheat the broiler.
   
• Remove the fish from the marinade. Reserve the marinade. Thread the cubes onto metal skewers, alternating them with whole bay leaves, lemon slices, bell peppers, and cherry tomatoes. Sprinkle with salt and pepper.
   
• Place the skewers on an oil broiler pan and broil. Turn as needed and baste with the reserved marinade, until the fish is opaque throughout, about 10 minutes.
   
• Transfer the skewers to a warmed platter and serve hot with lemon wedges.

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