SWORDFISH, BACON, AND CHERRY TOMATO KEBABS

Serves 2

• 3/4 pound swordfish steak (about 1/2-inch thick)

• 1 large garlic clove, minced

• 2 teaspoons fresh lemon juice

• 2 teaspoons olive oil

• 8 slices bacon

• 12 cherry tomatoes

• lemon wedges as an accompaniment

Prepare grill.

Cut swordfish into 1-inch pieces and in a shallow
dish and toss with garlic, lemon juice, and oil to
coat. Marinate swordfish, covered and chilled, 20
minutes.
In a skillet cook bacon over moderate heat until
pale golden but still soft and transfer to paper
towels to drain, reserving fat.
Thread swordfish, bacon, and tomatoes onto four
water-soaked 10-inch skewers. Brush kebabs with
some of reserved bacon fat and grill on an oiled
rack set about 6 inches over glowing coals for 3 to
4 minutes. Turn kebabs and grill 3 to 4 minutes
more, or until swordfish is just cooked through.
Serve kebabs with lemon wedges.

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