Saturday, September 25, 2010

Sicilian Swordfish Skewers

I'm continuing my trek around Italy even if it's only in my mind. One area we haven't visited is Southern Italy and Sicily. I can't even say we've come close. The farthest was a town called Termoli on the Mediterranean. We sensed a definite change in architecture, grape growing techniques and foods that were served as we meandered down from Tuscany with its rolling green hills dotted with villas and castles.

Someday, hopefully soon, I will return but would love to experience a different region. Maybe start off in Rome and head south into Sorrento where I've been told the air smells like lemons! Pompei would be interesting and the Amalfi coast I'm sure is gorgeous. From there I'd travel through Campania and over to Sicily. I've heard that the Sicilian people are a boisterous bunch and I'd like to experience that firsthand. To taste the fresh fish grilled to perfection and dripping in olive oil, tomatoes and peppers would be enticing. I'll visit the small fishing villages and probably be served a rendition of this recipe I made the other day. Delicious!!

Sicilian Swordfish Skewers

1 T olive oil
1 clove garlic, minced
1 tsp rosemary, crushed
1 tsp lemon thyme, crushed
1/2 lemon, juiced
1 T parsley, finely chopped
1 tsp chives or shallots, minced
1/2 lb swordfish steaks, cut into 1 inch cubes
salt and pepper to taste

Place all ingredients into a non-metallic bowl, cover and marinate in the refrigerator for at least 30 mins or longer. These would be great barbecued but I used a stove top griddle pan. Using 4 (for 2 servings) skewers (approx 10 inches long) load them with about 5 pieces each. Cook on medium-high for 3 minutes, turn over, splash some white wine or butter for additional moisture and continue to cook for another 3 minutes.

These were sooo good I surprised myself and wondered why I had been avoiding the succulent swordfish for so long! Enjoy..

1 comment:

  1. Sounds really nice, will try it tonight, thank you!!!!