More >

Swordfish Skewers

Spiedino di Pesce Spada
This Sicilian inspired swordfish dish utilizes many of the islands natural ingredients including pine nuts, raisins, lemons, olive oil and swordfish.

SERVES 4 to 6


1/2 cup couscous

1 1/4 cups water or chicken broth

1/4 cup hot water

Saffron threads or powder (turmeric can be substituted)

3 tablespoons pine nuts, toasted

1/4 cup raisins soaked in warm water

3 lemons

2 garlic cloves finely minced

1 tablespoon Filippo Berio extra virgin olive oil

Salt and pepper to taste

1 pound swordfish cut into 1 inch thick chunks

6 whole bay leaves  



Bring the 1 1/4 cups water or broth to a boil in a sauce pan and add the couscous. Return to a boil, then turn off the heat, cover the pan and allow the couscous to absorb the liquid.

Pour the hot water into a small bowl and stir in saffron or turmeric. Allow to stand for 5 minutes then stir into the couscous. Drain the raisins and stir in with the pine nuts. Set aside and keep covered and warm.

Squeeze one lemon into a glass 9 x 13 inch baking dish. Add the garlic and olive oil and stir to mix well. Add salt and pepper. Add the swordfish and coat each piece well in the mixture. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Cut the remaining lemons into quarters. When ready to cook, thread skewers alternating with a lemon wedge and a few chunks of swordfish and a bay leaf.

Grill until the swordfish is opaque.

Serve over the couscous.

This recipe is featured on show 2325 - From the Sea.


There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!