Direct grilling
Serves 4
1-1/2 pounds tuna steaks (or swordfish), about 1-1/2 inches thick
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 tablespoons dry white wine
2 cloves garlic, minced
1 tablespoon chopped fresh oregano or 1-1/2 teaspoons dried
1 teaspoon grated lemon zest
1 teaspoon coarse salt (kosher or sea), or more to taste
1/2 teaspoon freshly ground black pepper
For the kebabs:
24 bay leaves
1 medium white onion, quartered
lemon wedges, for serving
You'll also need:
bamboo skewers (a package of 40 costs $0.99 at Wal-Mart) - soaked in a pan for 30-60 minutes
Trim the skin, if any off the fish steaks. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut into 1-1/2 inch cubes and set aside while you prepare the marinade.
Combine the oil, lemon juice, wine, garlic, oregano, lemon zest, salt, and the pepper in a large bowl and whisk until blended and the salt is dissolved. Taste for seasoning, adding salt as necessary; the mixture should be highly seasoned. Add the fish and turn to coat. Let marinate, at room temperature, for 30 minutes, turning occasionally. Soak the bay leaves in a bowl of cold water for 20 minutes.
Preheat the grill to high.
When ready to cook, break the onion quarters into individual layers. Drain the bay leaves. Remove the fish cubes from the bowl, reserving whatever marinade is left, and thread onto the skewers, placing a piece of onion and a bay leaf between each and dividing evenly. On the grill, turn heat down to medium to low, oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs until the fish cubes are nicely browned on the outside and opaque in the center, 2 to 3 minutes per side (8 to 12 minutes in all). As the kebabs cook, baste with any remaining marinade, but not during the last 2 minutes.
Transfer the kebabs to a serving platter and serve immediately, accompanied by lemon wedges.
