6 to 8 bay leaves
1 1/2 lbs. fresh or frozen swordfish steaks
1/2 c. olive oil
1/4 c. each finely chopped onion and snipped parsley
2 tbsp. lemon juice
2 tbsp. water
3 cloves garlic, minced
1 tsp. dried thyme, crushed
Few dashes bottled hot pepper sauce
Few dashes black pepper
9 green onions, cut into 3 inch pieces
1 lg. red sweet pepper, cut into 1 inch pieces

Soak bay leaves in water for 1 hour. Thaw fish if frozen, cut into 1 inch pieces. Place in plastic bag; set in bowl.

In a small bowl, combine olive oil, onion, parsley, lemon juice, water, garlic, thyme, hot pepper sauce and black pepper. Pour over fish and close bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain fish, reserving marinade. Using six 15 inch skewers, alternately thread green onions, red pepper, fish and bay leaves, leaving about 1/4 inch of space between pieces, except placing bay leaves directly against fish.

Lightly grease cold grill rack. Place kabobs on rack over medium coals. Grill uncovered, turning and brushing often with marinade, 8 to 12 minutes or until fish flakes with a fork. Serves 6.