Cubes of swordfish are marinated in a lemon ginger marinade, threaded onto bamboo skewers and grilled.

Marinated Swordfish Kabobs

1 tablespoon garlic, minced
1 tablespoon grated gingerroot
1/3 cup fresh lemon juice
2 cups vegetable oil
1 bay leaf, crumbled
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 pounds swordfish, cut into 1 1/2-inch pieces

Bamboo skewers, soaked in water for 20 to 30 minutes.

1. For the marinade: Combine the garlic, ginger and lemon juice in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the bay leaf, salt and pepper. Place the swordfish in a nonreactive container or a 1-gallon zip-lock plastic bag. Pour the marinade over the swordfish and refrigerate 1 to 2 hours. Remove the swordfish from the marinade and thread it onto presoaked bamboo skewers.
2. To grill, lightly brush the grill with vegetable oil. Lay the swordfish kabobs on the grill and cook for 6 to 8 minutes, turning often and basting with the warm marinade. Because of the high oil content of the marinade, baste sparingly to avoid grill flare-up. Serve hot.

Makes 4 servings.

Cooking Tip: To cook indoors, preheat the broiler to its highest setting. Arrange the swordfish kabobs on a foil-lined baking sheet and broil for 10 minutes, basting with the marinade and turning after the first 5 minutes.