Traditionally this is served as a brochette, but you can just as easily use swordfish steaks. If you can get fresh bay laurel leaves, the dish will be more pungent; you may want to cut back on them in the marinade. If you do want to cube the fish and treat it as a brochette, alternate thin lemon slices and bay leaves on the skewers with the fish. This marinade would also work with other mild and dense-textured fish, such as mahi mahi.
Place the onion, paprika, bay leaves, pepper, and lemon juice in a food processor and puree. With the machine running, gradually pour in the olive oils. The sauce should be thick and emulsified. Season with salt. Place the fish in a single layer in a large shallow dish, pour the marinade over the fish, and turn to coat. Marinate several hours in the refrigerator.
Heat the grill or broiler. Grill or broil the swordfish about
© 1998 Joyce Goldstein. All rights reserved.