Swordfish Spiedini: A Taste of the Italian Coast

The first time I tasted truly exceptional swordfish, it was a simple preparation, grilled over an open flame, in a tiny trattoria overlooking the turquoise waters of the Amalfi Coast. The smoky char, the firm yet yielding texture, and the subtle sweetness of the fish itself made a lasting impression. This Swordfish Spiedini recipe, inspired by Giada De Laurentiis, brings back those sun-drenched memories with every bite. It’s a testament to how simple ingredients, treated with care, can transport you to another place entirely.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Servings: 6
• Yield: 6 skewers
• Dietary Type: Pescatarian, Gluten-Free (if using metal skewers)

Ingredients

• 2 tablespoons olive oil
• 1-2 teaspoons herbes de Provence (in the spice section of the grocery store)
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 1 ½ lbs swordfish steaks, trimmed and cut into 1-inch pieces
• 6 slices pancetta, thin slices
• 6 skewers (metal or wooden, but soak the wooden for 30 minutes in water)

Equipment Needed

• Large bowl
• Whisk
• Grill (charcoal or gas) or ridged grill pan
• Skewers (metal or wooden)

Instructions

1. Prepare a charcoal or gas grill for medium-high heat. Alternatively, preheat a ridged grill pan over medium-high heat on your stovetop. If using wooden skewers, be sure to soak them in water for at least 30 minutes prior to grilling. This will prevent them from burning.
2. In a large bowl, whisk together the olive oil, herbes de Provence, salt, and pepper until well combined. This mixture will serve as your marinade.
3. Add the swordfish cubes to the bowl with the marinade. Toss gently but thoroughly to ensure each piece is well coated. Allow the swordfish to marinate for about 10-15 minutes. While the swordfish marinates, you can prepare your skewers.
4. Thread the swordfish cubes alternately with 1 slice of pancetta onto each of the skewers. As you thread, wrap the pancetta around the fish cubes. Aim for a balanced distribution of fish and pancetta on each skewer.
5. Grill the skewers until the swordfish is just opaque in the center and the pancetta is crisp. This will take approximately 8 minutes, turning the skewers frequently to ensure even cooking. While grilling, brush the skewers often with any remaining marinade from the bowl. This adds flavor and helps to keep the fish moist.
6. Remove from the grill and serve immediately.

Expert Tips & Tricks

• Don’t overcook the swordfish! Swordfish can become dry and tough if cooked for too long. Aim for just opaque in the center, meaning it’s cooked through but still moist.
• Pancetta Perfection: Look for thinly sliced pancetta at the deli counter. This will crisp up nicely on the grill without overpowering the swordfish.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the marinade.
• Make-Ahead Tip: You can marinate the swordfish for up to 2 hours in the refrigerator. However, don’t marinate it for longer, as the acid in the marinade can start to break down the fish. The skewers can also be assembled ahead of time and kept refrigerated until ready to grill.
• Grill Pan Alternative: If using a grill pan, make sure it’s properly preheated before adding the skewers. This will give you those beautiful grill marks and ensure even cooking.

Serving & Storage Suggestions

Serve the Swordfish Spiedini immediately off the grill for the best flavor and texture. Garnish with a sprinkle of fresh parsley or a squeeze of lemon juice. These skewers are delicious served with a simple side salad, grilled vegetables, or a creamy risotto.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat or in a microwave. Be careful not to overcook the swordfish during reheating, as it can become dry. It’s best to consume it within a day or two for optimal quality. While freezing is possible, it can affect the texture of the swordfish, so it’s not generally recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	177.3 kcal	N/A
Calories from Fat	81 g	46%
Total Fat	9.1 g	13%
Saturated Fat	1.9 g	9%
Cholesterol	44.3 mg	14%
Sodium	296.1 mg	12%
Total Carbohydrate	0.1 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	22.5 g	44%

Variations & Substitutions

• Halibut Spiedini: As Giada herself suggests, you can substitute halibut for the swordfish. Halibut has a similar firm texture and mild flavor.
• Bacon Spiedini: For a different flavor profile, try using bacon instead of pancetta. Choose a good quality bacon with a smoky flavor.
• Vegetarian Spiedini: While this recipe is obviously centered around swordfish, you could adapt the marinade and grilling technique to create vegetable spiedini. Try using zucchini, bell peppers, red onion, and cherry tomatoes.
• Lemon-Herb Marinade: For a brighter flavor, add the zest and juice of one lemon to the marinade, along with some fresh rosemary and thyme.
• Spicy Marinade: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for a kick of heat.

FAQs (Frequently Asked Questions):

Q: Can I use frozen swordfish for this recipe?
A: Yes, you can use frozen swordfish, but be sure to thaw it completely before marinating and grilling. Pat it dry with paper towels before marinating to remove excess moisture.

Q: How can I tell if the swordfish is cooked through?
A: The swordfish is done when it’s just opaque in the center and flakes easily with a fork. Use a meat thermometer; it should register 145°F (63°C).

Q: What if I don’t have herbes de Provence?
A: You can substitute a mixture of dried thyme, rosemary, oregano, and savory.

Q: Can I bake these skewers in the oven?
A: Yes, you can bake the skewers in a preheated oven at 375°F (190°C) for about 12-15 minutes, or until the swordfish is cooked through.

Q: What wine pairs well with Swordfish Spiedini?
A: A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the flavors of the swordfish and pancetta beautifully.

Final Thoughts

Swordfish Spiedini is a dish that’s both elegant and approachable, perfect for a weeknight dinner or a weekend gathering. The combination of the firm, flavorful swordfish, the crispy pancetta, and the aromatic herbs creates a symphony of flavors that will delight your taste buds. Don’t be afraid to experiment with variations and substitutions to make it your own. I encourage you to give this recipe a try and share your feedback. Pair it with a simple salad and a glass of chilled white wine for a complete and satisfying meal. Buon appetito!