3 ½ pounds swordfish, cut into 2 or 3 ¼ inch -thick steaks

½ cup olive oil, plus more for drizzling

½ cup pomegranate molasses*, plus more for serving (optional)

You will need six 12-inch-long metal skewers.

Cut swordfish into 48 large chunks. Thread each skewer with 8 pieces of swordfish.

Place skewers on platter. Coat thoroughly with olive oil. Sprinkle lightly with sea salt and freshly ground white pepper. Marinate for one hour at room temperature.

Heat charcoal fire or gas grill, or preheat the broiler. Cook swordfish skewers on all sides until lightly charred but moist inside.

Serve one "sword" per person. Drizzle each with about one tablespoon or more pomegranate molasses and some olive oil. You may also pass extra pomegranate molasses in a small pitcher.

*Available in most Middle Eastern markets. Cortas, from Lebanon, is a good brand.