© Lisa Linder
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

This recipe is Eveline Zoutendijk's version of the juicy, smoky fish kebabs served at the White Dolphin restaurant.    Amazing Seafood Recipes  

How to Make It

Step

Light a grill. Soak the bay leaves in hot water for 10 minutes, then drain. Alternately thread the swordfish, bay leaves and lemon wedges onto skewers. Drizzle with olive oil and season with salt and pepper. Grill the kebabs over high heat, turning occasionally, until the fish is cooked through and the lemons are charred in spots, about 5 minutes. Serve right away.

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