1 med. onion
8 whole bay leaves
1/4 c. olive oil
1/2 c. lemon juice
3/4 tsp. salt
1 lb. swordfish steak, cut in 3/4" chunks

Peel and halve the onions, then cut each half into 4 or 5 wedges and separate the layers. Place the onion pieces in a large bowl. Lay bay leaves across. Stir in the olive oil, lemon juice and salt. Place swordfish chunks in marinade and turn to coat. Cover and marinate at least 30 minutes or up to 2 hours refrigerated. Thread skewers, starting with an onion, then a bay leaf, then a chunk of swordfish and so on. Place the skewers on a hot grill or under the broiler for about 8 minutes, turning once.