A quick and easy way with swordfish from Cooking Light

Bay Leaf-and-Lemon-Marinated Swordfish Kabobs

1 teaspoon grated lemon rind

1/4 cup fresh lemon juice

1/4 teaspoon pepper

8 fresh bay leaves

4 slices lemon, cut 1/4 inch thich and halved

1 large clove garlic -- crushed

1 pound swordfish steaks, 1-inch thick, cut in 1-1/2 inch squares

4 large cherry tomatoes

4 squares green bell pepper  (1-inch)

Vegetable cooking spray

Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add swordfish; seal bag, and marinate in refrigerator 1 hour, turning bag occasionally.

Remove swordfish from bag, reserving marinade. Thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square alternately onto each of 4 (12-inch) skewers. Reserve 1/4 cup marinade; discard remaining bay leaves and lemon slices.

Place kabobs on a broiler rack coated with cooking spray; place rack on a broiler pan. Broil 5-1/2 inches from heat 3 minutes. Turn kabobs over, and broil 3 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved 1/4 cup marinade. Yield: 4 servings (serving size: 1 kabob).

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NOTES : WW = 3.5 points per serving

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