Spiedini di Pesce Spada al Rosmarino |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
8 thick, fresh rosemary branches (about 12 inches long) |
3/4 cup extra-virgin olive oil |
3 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 (1-inch-thick) swordfish steaks (about 1 1/2 pounds), cut into 1-inch cubes |
1 large red bell pepper, cut into 12 squares |
1 large red onion, cut into wedges |
Directions:
1. Soak rosemary spears in water several hours or overnight.
2. Combine olive oil, lemon juice, salt, and pepper in a large heavy-duty zip-top plastic bag; add swordfish, bell pepper, and onion. Seal bag, and chill 30 minutes, turning occasionally. Thread fish and vegetables onto rosemary. Grill kebabs, covered with grill lid, over high heat (400° to 450°) 5 minutes on each side.
|
|