Swordfish Spiedini – a delicious recipe with extra-virgin olive oil, herbes, salt, freshly ground black pepper, swordfish, short. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend.
2
Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat.
3
Thread the swordfish cubes onto wooden skewers, 3 per skewer.
4
Wrap a slice of pancetta around and between the swordfish cubes on each skewer.
5
Arrange the swordfish skewers on a small baking sheet and brush with the remaining oil mixture.
6
Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture.
7
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat.
8
Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, about 10 minutes.
9
Transfer the skewers to plates and serve with lemon wedges.
791
kcal
Calories
56
g
Fat
15
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 2 teaspoons herbes de Provence, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and more.
Yes, Swordfish Spiedini falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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