SWORDFISH, POTATO, AND ONION SKEWERS WITH GOLDEN-RAISIN AGRODOLCE
Chunks of swordfish are wrapped in pancetta and threaded onto rosemary branches, along with baby potatoes and cipollini onions, in this tasty, mostly make-ahead take on the Italian meat skewers known as spiedini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h15m
Number Of Ingredients 12
Steps:
- Strip thick sprigs from rosemary branches, leaving behind small, tender ones. Chop enough stripped leaves to yield 1 teaspoon; reserve remainder for another use. Soak branches (or skewers) in water 30 minutes; drain.
- Meanwhile, halve, peel, and thinly slice 3 onions. Heat oil in a saucepan over medium. Add sliced onions and cook, stirring occasionally, until golden in places, about 10 minutes. Remove from heat; stir in raisins, wine, vinegar, sugar, chopped rosemary, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over medium-high and cook, stirring occasionally, until syrupy, about 15 minutes.
- Place potatoes in a pot and cover with 2 inches of water; season with salt. Bring to a boil and cook 5 minutes. Add remaining 12 onions and continue to boil until potatoes are easily pierced with the tip of a knife, 2 to 3 minutes more; drain and let stand until cool enough to handle.
- Preheat grill for direct-heat cooking (medium-high on a gas grill). Thread vegetables onto separate rosemary branches, piercing with stem end of each branch; brush with oil. Season potatoes, onions, and fish with salt and pepper. Wrap each piece of fish in a slice of pancetta, then thread onto remaining branches. Brush grates with oil. Grill potatoes and onions 5 minutes. Add fish and continue to grill, turning occasionally, until vegetables are charred in places and fish is just cooked through, 8 to 10 minutes. Serve, with agrodolce.
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Fatima maulana Fatima
[email protected]I can't wait to try this recipe!
Manwell Sutton
[email protected]These skewers are perfect for a summer BBQ or party.
Matthew Mulambo
[email protected]I served these skewers with a side of roasted potatoes and grilled vegetables.
Yoesel Lhamo
[email protected]I had a hard time finding swordfish, so I used salmon instead. It turned out great!
Zanfir Alin
[email protected]The fish was a little overcooked, but the vegetables were delicious.
Obakeng Mofokeng
[email protected]These skewers were a little too sweet for my taste. I think I would have preferred a more savory sauce.
The Sony Sab TV Lover
[email protected]I'm not a big fan of fish, but I loved these skewers. The agrodolce sauce was amazing and really made the dish.
Nevelle Hood
[email protected]These skewers were delicious! The fish was cooked perfectly and the vegetables were tender and flavorful.
Muwonge Derrick
[email protected]The golden raisin agrodolce is amazing! It's the perfect finishing touch to these skewers.
Nabukenya Josephine
[email protected]These skewers are so easy to make and they're always a hit. I love that I can use any type of fish or vegetable that I have on hand.
citric
[email protected]I love the combination of sweet and savory in this dish. The golden raisin agrodolce is the perfect balance to the grilled swordfish.
Sadia Cabdulaahi
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The flavors are amazing and the skewers are so easy to make.
Brenda Roets
[email protected]These skewers were a hit at our last BBQ! The fish was cooked perfectly and the golden raisin agrodolce was a delicious complement.