2 pounds fresh New Jersey swordfish steak (cut into 1 inch cubes) 
1 tablespoon salt 
1 tablespoon olive oil 
1 tablespoon lemon juice 
1 tablespoon onion juice 
1 teaspoon ground red pepper 
1 dozen bay leaves 

Sauce: 

Juice of 1 large lemon 
1/2 cup olive oil 
1/2 bunch parsley 
1 1/4 cup vegetable oil 

Place the swordfish cubes in a bowl with the salt, pepper, lemon juice, olive oil, onion juice and bay leaves. Mix well and marinate in the refrigerator for 5 to 6 hours. 

Skewer the pieces of fish, leaving 1/4 inches between each piece. Barbecue for 5 to 6 minutes on each side, brushing occasionally with the marinade. 

Serve with a sauce of olive oil mixed with lemon juice and finely chopped parsley, and steamed fresh potatoes. 

(Modified from Turkish Cookery by Inci Kut, 1992, Neet Turistik Yayinlar A.S., Istanbul, Turkey)