Grilled Swordfish Kabobs

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1 1/2 pounds swordfish steaks, about 1 inch thick, cut into 1-inch cubes

About 30 bay leaves

4 1/2 tablespoons olive oil

1/4 cup dry bread crumbs

2 tablespoons chopped flat-leaf parsley

3/4 teaspoon salt

1/2 teaspoon fresh-ground black pepper

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