Marinated swordfish kabobs

1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
1/4 teaspoon pepper
8 fresh bay leaves
4 slices lemon, cut 1/4 inch thich and halved
1 large clove garlic -- crushed
1 pound swordfish steaks, 1-inch thick, cut in 1-1/2 inch squares
4 large cherry tomatoes
4 squares green bell pepper (1-inch)
Vegetable cooking spray

Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add swordfish; seal bag, and marinate in refrigerator 1 hour, turning bag occasionally. Remove swordfish from bag, reserving marinade. Thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square alternately onto each of 4 (12-inch) skewers. Reserve 1/4 cup marinade; discard remaining bay leaves and lemon slices. Place kabobs on a broiler rack coated with cooking spray; place rack on a broiler pan. Broil 5-1/2 inches from heat 3 minutes. Turn kabobs over, and broil 3 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved 1/4 cup marinade.