Ingredients
1½lbswordfish steaks
30bay leaves
4½tbspolive oil
¼cupdry bread crumbs
2tbspflat-leaf parsley,chopped
¾tspsalt
½tspfresh ground black pepper
Preparation
Light the grill or heat the broiler.
Thread the fish cubes alternately with the bay leaves onto 4 large skewers. Put the kabobs on a plate and brush all over with 3 tablespoons of the oil.
On a large plate, combine the bread crumbs, parsley, salt, and pepper. Holding the kabobs over the plate, pat the crumbs onto the exposed sides of the fish.
Drizzle with the oil left on the first plate and sprinkle with any crumbs that didn’t stick. Brush with the remaining 1½ tablespoons of oil.
Grill the kabobs over low to moderately low heat, or broil for 8 to 10 minutes, until the bread crumbs are golden and the fish is just done.
Serve with wine, and enjoy!
