SPIEDINI DI PESCE SPADA – Swordfish Kebabs
Ingredients
2 pounds Swordfish Steak, trimmed and cut into 1 inch cubes
2 garlic cloves, finely chopped
1 tbsp lemon juice
2 tbsp extra-virgin olive oil
36 ripe small cherry tomatoes
tsp flat-type Italian parsley, chopped
1 tsp Thyme
salt
Freshly ground black pepper
12 wooden skewers, soaked in water 10 minutes
Soak the skewers in water for at least 10 minutes to avoid them from burning.
Remove the skin from the swordfish steaks and cut into 1 inch cubes. You should have 36 cubes of swordfish.
Wash and dry the tomatoes.
In a small bowl, whisk the oil, lemon juice, garlic, parsley, thyme, salt and pepper.
Thread the swordfish alternating with the cherry tomatoes onto each skewers. There should be at least 3 tomatoes and 3 pieces of fish per skewer.
Place in a shallow baking dish, so that all the skewers lay flat in one layer.
Pour over the oil mixture and turn the skewers to make sure they are completely coated with the mixture.
Spray the grill with non-stick spray.
Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat.
Grill the skewers until the swordfish is just opaque in the center, about 8 minutes, turning and brushing often with the remaining oil mixture from the dish.
Transfer to a heated serving dish and serve.
Serves 6
Preparation and Cooking Time: 20 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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