Serves 8

Ingredients

• 3 pounds fresh swordfish
• 1 cup vegetable oil
• 1/2 cup fresh lemon juice
• 1 teaspoon dried leaf oregano, crumbled
• 2 medium onions, each cut in 8 wedges
• 2 small bay leaves

Directions

• Set a 12-inch saute pan over medium heat and cook the bacon strips until crisp, about 8 to 10 minutes.
• Transfer to paper towels and set aside.
• Place the potatoes in a 1-quart saucepan and cover with water.
• Bring to a boil and just until tender, about 8 to 10 minutes.
• Refresh under cold running water, and set aside.

Click below for a pdf:
Swordfish Kabobs