Swordfish Spiedini
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 360, total fat 25 G., saturated fats 6 G., proteins 32 G., carbohydrates 1 G., fiber 0 G., cholesterol 109 mg, sodium 423 mg, sugar 0 G.
Calories 360, total fat 25 G., saturated fats 6 G., proteins 32 G., carbohydrates 1 G., fiber 0 G., cholesterol 109 mg, sodium 423 mg, sugar 0 G.
In Italy, "spiedini" refers to any skewered kebabs. Make them using swordfish fillets marinated in olive oil and Provencal herbs, wrapping each skewer with thin strips of pancetta to crisp them up. You can grill them on an outdoor grill or in a grill pan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup olive oil
- 2 teaspoons of Provencal herbs
- 1 teaspoon of salt
- 0.5 tsp freshly ground black pepper
- 900 g swordfish steaks (at least 2.5 cm thick)
- 12 thin slices pancetta (about 110g), rolled out to form strips
- 3 lemons, cut into quarters
- Special equipment: 12 short, thick wooden skewers, soaked in water for at least 30 minutes
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Cooking the dish according to the recipe:
- In a large bowl, combine the butter, herbes de Provence, salt, and black pepper. Cut the fish into 36 1-inch cubes and toss in the butter mixture to coat.
- Thread the fish cubes and lemon onto wooden skewers, 3 per skewer. Wrap a slice of pancetta around and between the fish cubes on each skewer.
- Place the skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate for at least 1 hour and up to 1 day, turning them occasionally in the oil mixture.
- Preheat a grill or grill pan over medium-high heat. Grill the swordfish kebabs until the swordfish is opaque in the center and the pancetta is crisp, turning frequently, about 10 minutes.
- Transfer the skewers to plates and serve with lemon wedges.
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