Sicilian Swordfish
80 recipes
Skewered Swordfish
ingredients
servings
2
Swordfish
300 oz
Spring onions
1 unit
Green olives
5 unit
Capers
1 spoon
Spicy chillies
15 oz
Basil
1 teaspoon
Fresh sage
1 teaspoon
Fresh thyme
1 teaspoon
Lemon juice
2 spoons
White table wine
2 teaspoons
Extra virgin olive oil
1 spoon
second courses from Italy
Skewered Swordfish
Skewered Swordfish
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
These swordfish kebabs are perfect as a main dish, but also as an appetizer or finger food for an aperitif, perhaps accompanied by a sauce of fresh guacamole for example, and a goblet chilled Prosecco.
preparation
step 1
Cut into chunks swordfish, dry well with kitchen paper and formed the skewers, threading the cubes in the sticks.
step 2
Wash and cut the onion into rings. Coarsely chop the onions and capers, drained dallacqua.
step 3
Take a large skillet in which you will pour the oil, the onion, olives, capers, sage, thyme and red pepper cut in half.
step 4
Turn on the heat and cook the gravy over medium heat for a few minutes.
step 5
Once the oil is hot to make to brown on all sides skewers: This must be velocisima. Pour a little drop of wine, raise the heat and let it evaporate.
step 6
Season, always with flame, with the lemon juice and then turn off the heat.
step 7
Serve, adding fresh basil.
