Swordfish Spiedini Recipes
SWORDFISH SPIEDINI - GIADA DE LAURENTIIS
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
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
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 15
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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- Light a grill. In a medium bowl, mix the oil with the herbes de Provence and 1/2 teaspoon each of salt and pepper.
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