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Skewered Swordfish

1 sm Onion, cut into thin rings
1/4 Cup Lemon juice
4 ts Olive oil
2 ts Salt
1/2 ts Freshly ground pepper
1 1/2 lb Swordfish, skinned, boned and cut into 1" chunks
10 lg Bay leaves
2 Cup Boiling water


Combine onion rings, 2 tb lemon juice, 2 tsp olive oil, salt, and pepper in shallow dish. Add fish, stir to coat. Refrigerate 4 hours, stirring occasionally. In seperate bowl, soak bay leaves in boiling water 1 hour. Drain bay leaves. Preheat broiler. PLace fish cubes and bay leaves alternately on skewers. Combine remaining lemon juice and oil in small bowl; brush onto fish. Place on broiler pan; broil 8-10 minutes, turning once, until fish is lightly browned. Remove fish from skewers




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