The Regional Italian Kitchen by Hazelton Nika

Author:Hazelton, Nika
Language: eng
Format: epub
ISBN: 9781590774991
Publisher: M. Evans

Swordfish or Tuna Skewers 5 servings

Spiedini di Pesce from Tuscany

 1½ pounds swordfish, tuna or salmon, cut into 1-inch cubes

 10 bay leaves, cut into halves or quarters, or 1 teaspoon ground bay leaf

 35 fresh sage leaves

 6 or more tablespoons olive oil

salt

freshly ground pepper

 5 or 6 slices bacon, cut into 1-inch strips

 4 tablespoons butter, melted

 2 tablespoons fresh lemon juice

Dry fish cubes. Mix 5 bay leaves, 5 sage leaves, olive oil and salt and pepper to taste, making a paste. Rub into fish cubes and refrigerate them for 1 hour. On a skewer, place a piece of fish, a bay leaf, a strip of bacon and a sage leaf. Repeat until all the fish is used; these amounts make 5 skewers, each with 6 cubes of fish. Place in a single layer under the broiler or on a charcoal grill, about 3 inches from the source of heat. Brush with the butter. Cook for 5 or 6 minutes on the first side. Turn, brush again with butter, and broil for 4 or 5 more minutes on the second side, or until fork pierces fish easily. Remove from heat and place on a heated serving dish. Sprinkle with lemon juice and serve immediately.

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