1 ts lemon rind -- minced 1/4 c lemon juice -- fresh 1/4 ts pepper 8 fresh bay leaves 4 sl lemon -- (1/4-inch-thick) 1 lg -- ¥ 1 -- crushed 1 lb swordfish steaks -- 1 1/2 : inch cubes 1 squares -- (1-inch) 4 lg cherry tomatoes 4 squares green bell pepper -- : (1-inch) : Vegetable cooking spray
Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add swordfish; seal bag, and marinate in refrigerator 1 hour, turning bag occasionally Remove swordfish from bag, reserving marinade. Thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square alternately ont Place kabobs on a broiler rack coated with cooking spray; place rack on a broiler pan. Broil 5-1/2 inches from heat 3 minutes. Turn kabobs over, and broil 3
Recipe By : Cooking Light YEAR: 1993 ISSUE: May/June PAGE: 90
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