SWORDFISH, BAY LEAF AND ORANGE BROCHETTES

Swordfish, Bay Leaf And Orange Brochettes image

Provided by Florence Fabricant

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

48 bay leaves
2 pounds fresh swordfish, cut in 36 1 1/2-inch cubes
1/2 cup fresh orange juice
2 large cloves garlic, finely minced
2 tablespoons extra-virgin olive oil
Hot red pepper flakes to taste
Salt to taste
2 juice oranges, each cut in 12 wedges
2 cups steamed white rice seasoned with salt and black pepper
1 tablespoon finely minced parsley

Steps:

Put the bay leaves and 24 12-inch wooden skewers in warm water to soak.
Put the swordfish cubes in a shallow dish. Mix the orange juice, garlic, oil, pepper flakes and salt together and pour over the swordfish, turning the fish to coat it. Refrigerate to marinate 30 minutes.
Light a grill.
Holding two skewers close together, thread each with alternating swordfish, bay leaf, orange wedge and another bay leaf, repeating the ingredients and ending with a piece of swordfish.
Grill the brochettes about 10 minutes, until the swordfish is cooked through. Serve on a bed of rice seasoned with salt and pepper. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 478, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 12 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 758 milligrams, Sugar 6 grams, TransFat 0 grams