1 lb. trimmed swordfish or any meaty white fish
12 (4 to5-inch) fresh rosemary twigs
1 clove garlic, peeled & crushed
Extra-virgin olive oil
1 tsp. finely minced rosemary
Freshly ground black pepper
4 slices of thick cut bacon
½ lemon, juiced and zested
Preheat the oven to 425 degrees F. Cut the swordfish into 1-inch cubes and place into a bowl.
Keeping the top 2 inches of rosemary leaves, run your thumb and forefinger down the length of the stalk, removing all the leaves. Mince the rosemary and garlic. Add to bowl with fish. Squeeze and zest half of lemon into the bowl. Season monkfish with salt and pepper.
Drizzle 4 tablespoons of extra-virgin olive oil over monkfish and toss until the fish is fully covered. Refrigerate covered for 1hour.
Slice the tip off the rosemary stalks at an angle, so they are sharp. Put a piece of monkfish on first, then bacon, and repeat until you have about 2 pieces of monkfish and about 2 pieces of bacon on each kebab.
Place the kebabs on a cookie cooling rack that fits in a cookie sheet. Drizzle with any leftover marinade and extra virgin olive oil. Bake in the preheated oven for 15 to 20 minutes, until the bacon is crispy and golden.
Serves 12 as part of a tapas meal.