Ingredients:

* 3 pounds fresh swordfish
* 1 cup vegetable oil
* 1/2 cup fresh lemon juice
* 1 teaspoon dried leaf oregano, crumbled
* 2 medium onions, each cut in 8 wedges
* 2 small bay leaves

Methods:

Remove skin from swordfish cut fish into 1-inch cubes.Place swordfish in a bowl combine remaining ingredients and pour over the swordfish cubes.Refrigerate for 2 to 3 hours. Oil 8 skewers thread swordfish and onion wedges on skewers.Place skewers on foil and brush with more of the marinade mixture.Broil swordfish kabobs for 15 minutes, turning a few times to cook evenly.Swordfish skewers serves.