1 hour ago
Tuesday, June 9, 2009
For an easy, elegant al fresco dinner, I made swordfish spiedini over herbed rice.
Spiedini usually refers to anything on a skewer in Italian. Sort of like a kabob. Spiedini usually consists of skewered meats or fish.
Since swordfish is a very dense, meaty type of fish, this does very well on the grill and with a marinade. Just don't cook it too long, or it will dry out.
Stacey's Swordfish Spiedini: serves 6
1.5 lb swordfish steak, side skin removed and cut into 1.5" cubes
cherry tomatoes (2 for each skewer)
2 red peppers, quartered and cut into 2" pieces
1 red onion, cut into quarters
3 cloves minced garlic
1/3 cup of soy sauce
1/3 cup of orange juice
juice of 2 limes
zest of lime, orange or lemon (or all 3)
3 tbsp of vegetable oil
handful of fresh cilantro, chopped
salt & pepper
Add your cubed swordfish pieces to a bowl and pour marinade over. Let sit in the fridge for about an hour. You can also do this in a ziploc bag, but why waste the baggie?
On metal skewers (if you are using bamboo skewers you may want to soak them in water first so they don't burn), thread a fish piece, then a tomato, red onion and red pepper slice, ending with a piece of fish.
Arrange your skewers on a platter and drizzle with some oil, kosher salt and pepper & leftover marinade.
*GRILLING TIP: Since my grill tends to run TOO HOT (I hate the miserable thing), I use Reynolds Wrap non stick foil, which my friend Darice introduced me to years ago and now I can't live without it in the summer.
Place your spiedini on your oiled grill or kabob rack or non stick foil, and have the grill at low-medium flame. Grill about 3 minutes on each side, turning the skewers as they start to get a crust.
Serve over your favorite rice or with a fresh salsa. These were AWESOME! Low fat and healthy. Everyone loved them.