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Skewered Swordfish





300 grams

Spring onions

1 unit

Green olives

5 unit


1 spoon

Spicy chillies

15 grams


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

with fish source of D vitamins high in potassium high in phosphorus with good fats

ready in

25 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Skewered Swordfish

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.

Skewered Swordfish step 1

step 1

Cut into chunks swordfish, dry well with kitchen paper and formed the skewers, threading the cubes in the sticks.

Skewered Swordfish step 2

step 2

Wash and cut the onion into rings. Coarsely chop the onions and capers, drained dallacqua.

Skewered Swordfish step 3

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.

Skewered Swordfish step 4

step 4

Turn on the heat and cook the gravy over medium heat for a few minutes.

Skewered Swordfish step 5

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.

Skewered Swordfish step 6

step 6

Season, always with flame, with the lemon juice and then turn off the heat.

Skewered Swordfish step 7

step 7

Serve, adding fresh basil.

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