Guest Author - Deborah Adams
1 lb. shark or sword fish, cut into 1-inch chunks
--LEMON MARINADE:--
4 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. lime juice
2 tbsp. fresh minced oregano or 2 tsp. dried oregano leaves
1 sm. clove garlic, minced
1/4 tsp. salt (optional)
1/8 tsp. cayenne
6 to 8 bay leaves
TIPS: If you grown your own oregano, you can wet some branches of oregano. When fire is ready, place on fire or on grill. To make basting brushes of oregano (or sage, thyme, rosemary or any woody or stiff stem), cut branches about 10 inches long just as flowers open in early summer. Tie 6 branches together and hang in airy dark place to dry. You can use in a week for basting. Make chunks of the fish as uniform as possible. Place in a shallow glass dish. Combine marinade ingredients in a blender or mix well in a bowl. Pour over fish. Add bay leaves. Marinate 30 minutes at room temperature or refrigerate several hours. Thread onto skewers with the bay leaves. Grill over low to medium fire, about 4 inches from charcoal or broil for about 6 minutes. Rotate skewers and baste with marinade. When cooked, remove fish from skewers, if desired. Discard bay leaves. Good served with rice pilaf or lemon-buttered pasta, crusty rolls and green salad. 4 servings.
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