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Swordfish lemon bayleaf


    1 pound skinless swordfish steaks, chopped into 1-inch cubes
    20 bay leaves
    2 lemons, sliced to 1 inch thickness
    Olive oil
    Salt and  pepper to taste

Heat the watter. Just before boiling, remove from heat and throw in bay leaves. Remove the leaves after 15 minutes. Combine the swordfish, bay leaves and lemon onto skewers, sprinke with olive oil and season it with rosemary, salt and pepper. Grill the skewers on high heat for about 6 - 7 mins. Turn it every minute. When done, remove from skewers onto a large plate and serve while its hot.


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