1 sm. onion, cut into 1/2 inch thick slices & separated into rings
4 tbsp. lemon juice
4 tsp. olive oil
2 tsp. salt
1/2 tsp. ground black pepper
1 1/2 lb. swordfish, sliced 1 inch thick, skinned, boned and cut into 1 inch cubes
20 bay leaves

In a deep bowl, combine the onions, 2 tablespoons lemon juice, 2 teaspoons olive oil, salt and pepper. Add the fish, tossing it about with a spoon to coat it well. Marinate in refrigerator for 1 to 2 hours, turning the fish occasionally. Place bay leaves in a bowl, pour in boiling water and let them soak for 1 hour.

Light a layer of coals in a charcoal grill and let them burn until a white ash appears on the surface, or preheat a stove broiler to its highest point.

Drain the bay leaves and remove fish from the marinade. String the cubes of fish and the bay leaves alternately on 4 skewers, pressing them firmly together. Combine the remaining 2 tablespoons of lemon juice and 2 teaspoons of olive oil and brush the mixture evenly over the fish. Broil 3 inches from the heat, turning the skewers occasionally, for 8 to 10 minutes, or until the fish is golden brown and feels firm when pressed lightly with a finger. Serve with pilav. Serves 4.