3 lb. fresh swordfish
1 c. vegetable oil
1/2 c. fresh lemon juice
1 tsp. dried leaf oregano, crumbled
2 medium onions, each cut in 8 wedges
2 small bay leaves
Remove skin from swordfish; cut fish into 1-inch cubes. Place swordfish in a bowl; combine remaining ingredients and pour over the swordfish cubes. Refrigerate for 2 to 3 hours. Oil 8 skewers; thread swordfish and onion wedges on skewers. Place skewers on foil and brush with more of the marinade mixture. Broil swordfish kabobs for 15 minutes, turning a few times to cook evenly. Makes 8 servings.