SWORDFISH SPIEDINI
Provided by Giada De Laurentiis
Categories appetizer
Time 1h25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat. Thread the swordfish cubes onto wooden skewers, 3 per skewer. Wrap a slice of pancetta around and between the swordfish cubes on each skewer. Arrange the swordfish skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture.
- Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, about 10 minutes.
- Transfer the skewers to plates and serve with lemon wedges.
SICILIAN STUFFED SWORDFISH ROLLS
Steps:
- In a medium size bowl, combine the first 8 ingredients. Lay out the fish slices and spread the stuffing mixture evenly over them. Drizzle with approximately 2 tablespoons olive oil. Roll each fish slice so it resembles a cigar, and secure it with a toothpick or a skewer or tie it with string. Dredge the rolls in flour. In a frying pan large enough to hold the fish comfortably, heat 3 tablespoons of the olive oil until hot and brown the rolls lightly, turning them one or twice. This should take 2 to 3 minutes. Carefully pour the marinara sauce all over the fish rolls and simmer gently, uncovered, for 15 to 20 minutes, or until the fish just flakes when tested with a fork. Turn once during the cooking in the sauce. Serve and Enjoy!
SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
ITALIAN STUFFED SWORDFISH ROLLS
This looks like a really good fish recipe. This is from my Italian Cooking cookbook. Have not made yet, it's originally posted for the Zaar World tour contest.
Provided by Jessica K
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut swordfish in half, remove any bones you see, and brush with 2 TB of olive oil. Refrigerate till ready to use.
- Heat oven to 400 degrees.
- Make tomato sauce:.
- Heat the 2 tb olive oil in saucepan, over med heat. Add garlic and onion and cook till garlic is golden and onion is soft (careful not to burn garlic!)
- Stir in tomatoes, wine, oregano, and season with salt and pepper. cover and cook over medium heat for 15 minute If you want a smooth sauce blend or puree in a blender or food processor. If not leave it be.
- Combine bread crumbs, capers, garlic, parsley, salt and pepper in a bowl. Add 2 tablespoons of the olive oil and mix well, to a make a paste like mixture.
- Place each swordfish steak between two pieces of wax paper and pound gently to 1/4 inch thickness.
- Place one-eighth of the bread-crumb mixture near one end of each piece of fish and roll it up as neatly as possible, tucking in the ends. Secure with toothpicks.
- Heat remaining 4 TB olive oil in ovenproof skillet/pan. Brown swordfish over medium-high heat. After 3-4 min pour tomato sauce over and place in oven and bake for 15 min, occasionally basting with sauce. Garnish with lemon wedges and basil leaves.
Nutrition Facts : Calories 517.8, Fat 33.5, SaturatedFat 5.5, Cholesterol 53, Sodium 357.4, Carbohydrate 19.1, Fiber 2.7, Sugar 5.3, Protein 30.3
SICILIAN STUFFED SWORDFISH ROLLS
Number Of Ingredients 16
Steps:
- TO MAKE THE STUFFING: In a small bowl mix together the stuffing ingredients. Place the swordfish steaks between two sheets of waxed paper and gently pound to a 1/4-inch thickness. Season with salt and pepper. Place about 2 tablespoons of the stuffing at one end of each steak and roll it up. Secure each roll with a toothpick or cotton string. Lightly brush or spray the swordfish rolls with olive oil. Grill over Direct High heat until the fish is opaque throughout but still moist, 8 to 10 minutes, turning once halfway through grilling time. Remove the toothpicks or string. Serve warm with the lemon wedges.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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