Ingredients
1 1/2 lb. swordfish steaks
30 bay leaves
4 1/2 tbsp. olive oil
1/4 c. dry bread crumbs
2 tbsp. Chopped flat-leaf parsley
3/4 tsp. salt
1/2 tsp. fresh-ground black pepper
Preparation
Step 1Light 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.Step 2On 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.Step 3Grill 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.Step 4Wine Recommendation: A medium-bodied pinot noir from Oregon or California or a Bourgogne Rouge from France, will be ideal with swordfish.
