SWORDFISH WITH LEMON, GARLIC AND OLIVE OIL

Swordfish With Lemon, Garlic and Olive Oil image

Provided by Irmgard

Categories European

Time 4h6m

Yield 6 serving(s)

Number Of Ingredients 9

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1/3 cup fresh lemon juice
2/3 cup extra virgin olive oil
2 1/4 lbs swordfish fillets, cut into 1-1/2-inch cubes
salt
ground black pepper
1 tablespoon garlic, minced
2 teaspoons dried oregano
1 red onion, peeled and sliced
18 bay leaves (Slices of lemon may be substituted, if preferred)

Steps:

In a bowl, combine the lemon juice and olive oil.
Place the swordfish cubes in a shallow glass dish and sprinkle with salt and pepper to taste.
Pour about 1/3 cup of the olive oil and lemon mixture over the fish and toss to coat evenly.
Cover and refrigerate for 2 to 4 hours.
Add the garlic and oregano to the remaining olive oil and lemon mixture.
Set aside to use as a sauce.
Preheat the broiler or fire up the barbecue.
Cut the onion through the stem end into quarters and separate each quarter into individual pieces.
Alternate the swordfish cubes with the onion pieces and bay leaves on skewers.
Arrange the skewers on a broiler pan or on the grill rack.
Broil or grill, turning once, until the fish is opaque throughout when pierced with the tip of a knife, about 3 minutes on each side.
Serve hot, garnished with lemon slices and accompanied by the reserved sauce.