- Summer Swordfish Kabobs by Twin Eagles Partner Chef Jamie Gwen
Summer Swordfish Kabobs by Twin Eagles Partner Chef Jamie Gwen
The perfect all-in-one summer lunch or dinner, over a bed of arugula or greens with juicy sliced tomatoes, crispy country bread, and aromatic rosemary oil – these swordfish skewers from Twin Eagles Partner Chef Jamie Gwen are absolutely delicious.
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary
1 pound fresh swordfish, cut into 1½ -inch cubes
3 ounces thinly sliced prosciutto
1 small loaf of ciabatta or rustic bread, cut into 1½-inch cubes
Salt and freshly ground pepper
Four 8-inch skewers
Fire up your Twin Eagles grill to high heat.
Combine the olive oil and rosemary in a mixing bowl and season liberally with salt and pepper. Add the swordfish cubes and toss to coat well. Allow the fish to marinate for 10 minutes.
To make the skewers, add the bread cubes to the swordfish just before you’re ready to assemble, and toss to coat. Cut each piece of prosciutto in half and fold each of the halves into a fan, overlapping. Thread a fan fold of prosciutto onto a skewer, then thread a cube of swordfish, then a cube of bread and repeat to create skewers with 2 pieces of swordfish and 2 pieces of bread each. Repeat using the remaining ingredients to make 4 skewers total.
Grill the skewers until the fish is cooked through and the bread is toasted, turning often, for about 8 to 10 minutes.