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Fishermen Kabobs (Spiede Alla Marinara)
5 min prep time
10 min cook time
4servings
Recipe by
Amy Riolo
Source
The Italian Diabetes Cookbook
Photo by
Renée Comet
How to Make Fishermen Kabobs (Spiede Alla Marinara)
While this recipe could easily be prepared in any Italian coastal town, it is the Italian Riviera that comes to mind whenever I prepare it. Breathtaking Ligurian towns like Portofino, Santa Margherita, Rapallo, and Genoa have magical landscapes that are almost as sumptuous as the local cuisine. The region of Liguria is noted for a very fragrant variety of basil (Genoa, after all, is the birthplace of pesto), as well as wonderful produce and seafood.
Use whatever fresh fish, seafood, and herbs you have on hand in this recipe to come up with your own favorite combination. It’s worth the effort to purchase “dry” scallops for this recipe—they are free of water-retaining additives—in order to ensure you’re getting the real thing. Despite claims of being “natural, fresh, wild,” etc., many scallops available on the market contain up to 80% water. Keep in mind that you will need four skewers for this dish. If you are using wooden skewers, you will need to soak them in water for a minimum of 20 minutes first. For additional flavor, use rosemary stems as skewers.
5 min prep time
10 min cook time
4servings
1 skewer
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Step-By-Step Instructions:
- Heat grill to high. Thread fish onto 4 skewers, alternating with tomatoes.
- Place basil, oil, and garlic in a blender, and purée until smooth. Season with salt, pepper, and crushed red chile flakes. Reserve half the oil mixture in a separate container.
- Brush kabobs with half of basil oil. Grill until fish is opaque, 6–10 minutes, turning occasionally.
- With a clean brush, coat cooked kabobs with reserved basil oil. Serve immediately.
Nutrition facts
4 Servings
-
Serving Size
1 skewer
- Amount per serving Calories 240
-
Total Fat
11g
- Saturated Fat 2.5g
- Cholesterol 95mg
- Sodium 220mg
-
Total Carbohydrate
5g
- Dietary Fiber 1g
- Total Sugars 3g
- Protein 29g
- Potassium 860mg
- Phosphorous 390mg
Ingredients
skinless swordfish, cut into 1-inch cubes
1 1/4 lbs
grape tomatoes
24
lightly packed fresh basil
1 cup
Extra Virgin Olive Oil
1/2 tbsp
garlic
1 clove
unrefined sea salt
1/4 tsp
freshly ground black pepper
1/4 tsp
Crushed red chile flakes, to taste
1
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