Swordfish and Summer Onion Spiedini

St Cecelia Sicilian Street Food Erik Meadows Photography 10
Photo by Erik Meadows

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4-6 Servings

    For the Skewers
  • Wooden skewers, soaked in water
  • 1½ pounds swordfish, cut into ½-inch chunks
  • 12-14 fresh bay leaves
  • 1 Vidalia onion, red onion or best onion available, cut into ½-inch slices
  • ¼ cup extra virgin olive oil
  • 4 rosemary sprigs
  • 4 garlic cloves, smashed
  • Salsa verde (recipe follows)
  • For the Salsa Verde
  • 2 cups picked Italian parsley leaves
  • 1 cup picked basil leaves
  • 2 garlic cloves
  • 1 tablespoon capers
  • Juice of ½ lemon
  • ¼ -1/3 cup extra virgin olive oil

For the Skewers

  1. Build medium fire for grilling or heat gas grill to medium high heat.
  2. Remove skewers from water then skewer swordfish with bay leaves and onions, beginning and ending with fish. Place in shallow dish.
  3. Mix olive, rosemary, and garlic in small bowl, then marinate skewers with olive oil mixture and set aside for 15 minutes.
  4. Remove skewers from marinade and grill for 2 minutes on each side or until swordfish is slightly opaque in center.
  5. Serve with salsa verde spooned on plate and over skewers.

For the Salsa Verde

Place all ingredients except olive oil in blender and combine, pouring olive oil slowly in to combine until consistency is smooth. Set aside.

  • from Executive Chef Craig Richards of St. Cecilia, Atlanta, GA

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