MARINADE:

1/2 c. olive oil
3 tbsp. fresh lemon juice
1 sm. onion, minced
1 tbsp. chopped parsley
1/2 tsp. salt
f.g. pepper

24 fresh bay leaves 2 lb. swordfish, 1" thick, cut into 1 1/2" cubes 4 wooden skewers, 12" long and soaked in water

Mix marinade in a shallow glass dish, stir in 4 bay leaves. Add fish; stir to coat. Cover dish and refrigerate 1 - 2 hours. Fifteen minutes before cooking thread 5 bay leaves and 5 pieces of fish on each skewer. Reserve marinade. Lightly oil cooking grill and place 4 - 6 inches above coals. Arrange skewers on grill and cook 10 to 12 minutes turning once and brushing with reserved marinade until fish is just barely opaque in center when tested with knife.