James Carrier
Makes 4 servings

Notes: Simple flavors made this May 1959 recipe memorable.

How to Make It

Step 1

Rinse swordfish, drain, and cut into 1-inch chunks. Cut 1 lemon in half lengthwise, then cut halves crosswise into 1/4-inch slices. Discard seeds. Cut remaining lemon into wedges.

Step 2

Thread swordfish onto metal skewers (10 to 12 in.), separating each piece alternately with a lemon slice then a bay leaf half.

Step 3

Brush skewered foods with butter and sprinkle lightly with salt.

Step 4

Prepare barbecue for direct heat.

Step 5

If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.

Step 6

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

Step 7

When grill is hot (you can hold your hand at grill level only 2 to 3 seconds), lay fish on barbecue. Turn fish as needed, until opaque but still moist-looking in center of thickest part (cut to test), about 8 minutes.

Step 8

Push foods from skewers and add salt and juice from lemon wedges to taste.

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