Fish Skewers
Ingredients
- Swordfish: 1 ¼ cups (300 g), one slice at least 1 ¼ inches thick (3 cm)
- Salmon: 1 ¼ cups (300 g)
- Small Cuttlefish: 1 cup (200 g)
- Shrimp: 8
- Bell Peppers: 1 red, 1 yellow
- Medium Zucchini: 2
- Extra Virgin Olive Oil: 3 tablespoons
- White Wine: ½ cup
- Fine Salt: to taste
- Black Pepper: to taste
- Bay Leaf: 1 sprig
- Thyme: 5 sprigs
- Dill: 1 small bunch
- Rosemary: 1 sprig
- Sage: a few leaves
Instructions
- Prepare the Fish: Cut the swordfish into 1 ¼ inch (3 cm) cubes. If the fish isn't 1 ¼ inches thick, cut it in double the length and fold it over. Do the same with the salmon. Wash and cut the bell peppers into 1 ¼ inch squares. Wash and trim the zucchini, then cut them into slices about ¼ inch (½ cm) thick.
- Assemble the Skewers: Take wooden skewers and start threading the ingredients, for example, first a zucchini slice, then a swordfish cube, a red bell pepper square, a salmon cube, a zucchini slice, a shrimp, a yellow bell pepper square, a small cuttlefish, a red bell pepper square, a swordfish cube, and a zucchini slice. Continue until you have made 8 skewers with the ingredients.
- Cooking the Skewers: Heat the olive oil in a large pan, add the chopped herbs, and let them infuse for a minute. Add the fish skewers and brown them for 5 minutes on each side. Deglaze with the white wine, season with salt and pepper, and cover with a lid. Cook on low heat for 10-15 minutes, ensuring the total cooking time does not exceed 20 minutes to prevent the skewers from becoming dry and tough.
- Serving: Serve the fish skewers immediately, accompanied by a mixed salad, julienne carrots, roasted potatoes, or your preferred side dish.
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