Ingredients:

1 tablespoon garlic, minced
1 tablespoon grated gingerroot
1/3 cup fresh lemon juice
2 cups vegetable oil
1 bay leaf, crumbled
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 pounds swordfish, cut into 1 1/2 inch pieces

Methods:

1. For the marinade: Combine the garlic, ginger and lemon juice in a nonreactive mixing bowl. Whisk in the oil a little at a time.Add the bay leaf, salt and pepper.Place the swordfish in a nonreactive container or a 1-gallon zip-lock plastic bag. Pour the marinade over the swordfish and refrigerate 1 to 2 hours.Remove the swordfish from the marinade and thread it onto presoaked bamboo skewers.

2. To grill, lightly brush the grill with vegetable oil. Lay the swordfish kabobs on the grill and cook for 6 to 8 minutes, turning often and basting with the warm marinade.Because of the high oil content of the marinade, baste sparingly to avoid grill flare-up. Serve hot.