Swordfish Kabobs with Dried Plums and Bay Leaves
The bay leaves lend a subtle flavor to these kabobs--use fresh ones if you can. Serve one skewer as an appetizer, or 2 as an entree with rice pilaf and a salad.
2 pounds swordfish, cut into 24 one-inch cubes
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
24 large pitted dried plums
24 large bay leaves, fresh or dried
8 bamboo or metal skewers
In large bowl, combine swordfish, olive oil, lemon juice, pepper flakes and salt; turn to coat swordfish. Cover and refrigerate at least 20 minutes. If using dried bay leaves, soak in hot water 10 minutes; drain. Thread 3 swordfish cubes, 3 dried plums and 3 bay leaves onto each skewer; alternating. Grill skewers on gas or charcoal grill, turning them occasionally so swordfish cooks evenly on all sides, about 10 minutes or until swordfish offers no resistance to tip of small sharp knife. Serve with lemon wedges.
Tip: Soak bamboo skewers in water for about 15 minutes before threading to prevent them from burning on the grill.
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