For the marinade:
10 pitted Greek green olives, very finely chopped
1 large garlic clove, minced
½ teaspoon grated lemon zest
1 cup extra-virgin Greek olive oil
¼ cup fresh, strained lemon juice
1 ½ pounds skinless, boneless swordfish steaks or steaks cut from another firm-fleshed white fish, such as halibut or cod, cut into 16 equal-size cubes
16 bay leaves
4 medium-size red onions, peeled and quartered
16 cherry tomatoes
1. Make the marinade: In a medium size bowl, whisk together the olive oil and lemon juice until blended and emulsified. Add the olives, garlic, zest and pepper and continue mixing to combine.
2. Place the fish in the marinade in a covered bowl or in a Ziploc bag and marinate at room temperature for 30 minutes to 1 hour. Soak the bay leaves in warm water for one hour to soften.
3. Light the grill to medium according to individual unit directions.
4. Remove the fish from the marinade, reserving the marinade.
5. Thread the tomatoes, fish, bay leaves, and onion pieces in that order onto four 15-inch metal skewers, filling all but the top inch and a half or so on each skewer.
6. Lightly oil the grill rack. Place the swordfish souvlaki on the grill and cover it, making sure the air vents are open. Grill, turning and basting with the reserved marinade, until fish is cooked and the vegetables lightly charred, about 15 minutes. Serve.