Skewered Swordfish With Bay And Lemon

1. 1

   Rinse swordfish, drain, and cut into 1-inch chunks. Cut 1 lemon in half lengthwise, then cut halves crosswise into 1/4-inch slices. Discard seeds. Cut remaining lemon into wedges.

2. 2

   Thread swordfish onto metal skewers (10 to 12 in.), separating each piece alternately with a lemon slice then a bay leaf half.

3. 3

   Brush skewered foods with butter and sprinkle lightly with salt.

4. 4

   Prepare barbecue for direct heat.

5. 5

   If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.

6. 6

   If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

7. 7

   When grill is hot (you can hold your hand at grill level only 2 to 3 seconds), lay fish on barbecue. Turn fish as needed, until opaque but still moist-looking in center of thickest part (cut to test), about 8 minutes.

8. 8

   Push foods from skewers and add salt and juice from lemon wedges to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.