Swordfish Spiedini Giada De Laurentiis Recipes

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SWORDFISH SPIEDINI - GIADA DE LAURENTIIS

This is another wonderful recipe from Giada De Laurentiis's Family Dinners cookbook. It is so simple and tastes great. You can substitute halibut for the swordfish and bacon for the pancetta. We serve it with grilled veggies.

Provided by HeidiSue

Categories     Halibut

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7



Swordfish Spiedini - Giada De Laurentiis image

Steps:

  • Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat.
  • In a large bowl, whisk the oil, herbes de province, salt and pepper to blend.
  • Add the swordfish cubes and toss to coat.
  • Thread the swordfish cubes alternately with 1 slice of pancetta onto each of the skewers, wrapping the pancetta around the fish cubes as you go.
  • Grill the skewers until the swordfish is just opaque in the center and the pancetta is crisp, about 8 minutes, turning and brushing often with the remaining marinade.

Nutrition Facts : Calories 177.3, Fat 9.1, SaturatedFat 1.9, Cholesterol 44.3, Sodium 296.1, Carbohydrate 0.1, Protein 22.5

2 tablespoons olive oil
1 -2 teaspoon herbes de provence (in the spice section of the grocery store)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 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)

GRILLED SWORDFISH WITH LEMON, MINT AND BASIL

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7



Grilled Swordfish with Lemon, Mint and Basil image

Steps:

  • Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
  • Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

1/2 cup olive oil
3 tablespoons chopped fresh mint leaves
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh basil leaves
1 garlic clove, minced
Salt and freshly ground black pepper
4 (5 to 6-ounces each) swordfish steaks

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