Swordfish, Bay Leaf And Orange Brochettes

Name: Swordfish, Bay Leaf And Orange Brochettes
Yield: 6 servings
Ingredients: 48 bay leaves; 2 pounds fresh swordfish, cut in 36 1 ½-inch cubes; ½ cup fresh orange juice; 2 large cloves garlic, finely minced; 2 tablespoons extra-virgin olive oil; Hot red pepper flakes to taste; Salt to taste; 2 juice oranges, each cut in 12 wedges; 2 cups steamed white rice seasoned with salt and black pepper; 1 tablespoon finely minced parsley

By Florence Fabricant

Published June 8, 1996

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD;Summer Grilling, Part 2: Some Fine Points on Seafood

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:6 servings

48 bay leaves
2 pounds fresh swordfish, cut in 36 1 ½-inch cubes
½ cup fresh orange juice
2 large cloves garlic, finely minced
2 tablespoons extra-virgin olive oil
Hot red pepper flakes to taste
Salt to taste
2 juice oranges, each cut in 12 wedges
2 cups steamed white rice seasoned with salt and black pepper
1 tablespoon finely minced parsley

Ingredient Substitution Guide

Preparation

Step 1
Put the bay leaves and 24 12-inch wooden skewers in warm water to soak.
Step 2
Put the swordfish cubes in a shallow dish. Mix the orange juice, garlic, oil, pepper flakes and salt together and pour over the swordfish, turning the fish to coat it. Refrigerate to marinate 30 minutes.
Step 3
Light a grill.
Step 4
Holding two skewers close together, thread each with alternating swordfish, bay leaf, orange wedge and another bay leaf, repeating the ingredients and ending with a piece of swordfish.
Step 5
Grill the brochettes about 10 minutes, until the swordfish is cooked through. Serve on a bed of rice seasoned with salt and pepper. Sprinkle with parsley.