- 1 cup vegetable oil
- 3 pounds fresh swordfish
- 1/2 cup fresh lemon juice
- 1 teaspoon dried leaf oregano, crumbled
- 2 medium onions, each cut in 8 wedges
- 2 small bay leaves
Remove skin from swordfish; cut fish into 1-inch cubes. Place swordfish in a bowl; combine remaining ingredients and pour over the swordfish cubes. Refrigerate for 2 to 3 hours. Oil 8 skewers; thread swordfish and onion wedges on skewers. Place skewers on foil and brush with more of the marinade mixture. Broil swordfish kabobs for 15 minutes, turning a few times to cook evenly.