Swordfish Spiedini Recipes

SWORDFISH SPIEDINI - GIADA DE LAURENTIIS

Swordfish Spiedini - Giada De Laurentiis image

This is another wonderful recipe from Giada De Laurentiis's Family Dinners cookbook. It is so simple and tastes great. You can substitute halibut for the swordfish and bacon for the pancetta. We serve it with grilled veggies.

Provided by HeidiSue

Categories Halibut

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 -2 teaspoon herbes de provence (in the spice section of the grocery store)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs swordfish steaks, trimmed and cut into 1-inch pieces
6 slices pancetta, thin slices
6 skewers (metal or wooden, but soak the wooden for 30 minutes in water)

Steps:

Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat.
In a large bowl, whisk the oil, herbes de province, salt and pepper to blend.
Add the swordfish cubes and toss to coat.
Thread the swordfish cubes alternately with 1 slice of pancetta onto each of the skewers, wrapping the pancetta around the fish cubes as you go.
Grill the skewers until the swordfish is just opaque in the center and the pancetta is crisp, about 8 minutes, turning and brushing often with the remaining marinade.

Nutrition Facts : Calories 177.3, Fat 9.1, SaturatedFat 1.9, Cholesterol 44.3, Sodium 296.1, Carbohydrate 0.1, Protein 22.5

SWORDFISH MOFONGO

Swordfish Mofongo image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 15

Ingredients

5 to 6 green plantains, peeled and cut into 1/2-inch chunks
6 cups cool water
2 tablespoons sea salt
Oil, for frying
3 to 4 pounds fresh swordfish, sliced into 1/2-inch portions (about 2 per person, 3 to 4 ounces each)
1 cup all-purpose flour, or more as needed
Salt and freshly ground black pepper
2 tablespoons butter
1/4 pound bacon or fatback, chopped
1 cup boiled potatoes
1 teaspoon powdered ginger
1 tablespoon chopped garlic
1/4 cup chopped chives
Fresh fruit, for serving
Light seafood broth, as needed, for serving, optional

Steps:

Blend 6 cups cool water with 2 tablespoons salt, in a large bowl. Add the plantains and let soak for 1 hour.
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
Remove the plantains from water, rinse and pat dry with paper towels. Add them to the hot oil, in batches, and fry until golden brown. Remove them from the oil to paper towels to drain.
In a large bowl add the flour and season with salt and pepper, to taste. Dredge the swordfish in seasoned flour, tapping off the excess. In a saute pan over medium-high heat, add 2 tablespoons butter. When the butter is hot add the swordfish. Cook until browned, about 4 to 5 minutes on each side. Arrange the medallions on a platter and keep warm until serving.
In saucepan, over medium heat, add the bacon and cook until the edges are browned, then remove from the pan and drain on paper towels.
Add the cooked plantains, ginger, garlic, bacon and the potatoes to a food processor and pulse until well blended, (do not puree). Stir in the chives.
Remove the mixture from the food processor to a serving dish.
Top the swordfish medallions with fresh fruit or light seafood broth, if desired, and serve with the plantain mixture.

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