Swordfish lemon bayleaf

Ingredients

    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
   Rosemary

Directions

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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