Title: Skewered swordfish
 Categories: Crs, Main dish, Seafood
      Yield: 4 Servings
 
      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