Best 3 Swordfish Potato And Onion Skewers With Golden Raisin Agrodolce Recipes
**Savor the Mediterranean Delights: Swordfish, Potato, and Onion Skewers with Golden Raisin Agrodolce**
Embark on a culinary journey to the sun-kissed shores of the Mediterranean with this tantalizing dish of Swordfish, Potato, and Onion Skewers, artfully paired with a sweet-and-sour Golden Raisin Agrodolce.
Picture succulent swordfish cubes, tender potato wedges, and crisp onion slices, skillfully skewered and grilled to perfection, exuding an irresistible smoky aroma. These skewers are not just a feast for the palate but also a visual delight, promising a burst of flavors with every bite.
Accompanying these skewers is the Golden Raisin Agrodolce, a delectable sauce that strikes a perfect balance between sweet and sour. Made with plump golden raisins, tangy vinegar, and a touch of honey, this sauce elevates the dish with its rich and complex flavors, leaving a lingering impression on your taste buds.
Whether you're hosting a backyard barbecue or seeking a flavorful weeknight meal, these Swordfish, Potato, and Onion Skewers with Golden Raisin Agrodolce are sure to impress. So, gather your ingredients, fire up the grill, and prepare to tantalize your senses with this Mediterranean masterpiece.
SWORDFISH, POTATO, AND ONION SKEWERS WITH GOLDEN-RAISIN AGRODOLCE
Chunks of swordfish are wrapped in pancetta and threaded onto rosemary branches, along with baby potatoes and cipollini onions, in this tasty, mostly make-ahead take on the Italian meat skewers known as spiedini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h15m
Number Of Ingredients 12
Steps:
- Strip thick sprigs from rosemary branches, leaving behind small, tender ones. Chop enough stripped leaves to yield 1 teaspoon; reserve remainder for another use. Soak branches (or skewers) in water 30 minutes; drain.
- Meanwhile, halve, peel, and thinly slice 3 onions. Heat oil in a saucepan over medium. Add sliced onions and cook, stirring occasionally, until golden in places, about 10 minutes. Remove from heat; stir in raisins, wine, vinegar, sugar, chopped rosemary, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over medium-high and cook, stirring occasionally, until syrupy, about 15 minutes.
- Place potatoes in a pot and cover with 2 inches of water; season with salt. Bring to a boil and cook 5 minutes. Add remaining 12 onions and continue to boil until potatoes are easily pierced with the tip of a knife, 2 to 3 minutes more; drain and let stand until cool enough to handle.
- Preheat grill for direct-heat cooking (medium-high on a gas grill). Thread vegetables onto separate rosemary branches, piercing with stem end of each branch; brush with oil. Season potatoes, onions, and fish with salt and pepper. Wrap each piece of fish in a slice of pancetta, then thread onto remaining branches. Brush grates with oil. Grill potatoes and onions 5 minutes. Add fish and continue to grill, turning occasionally, until vegetables are charred in places and fish is just cooked through, 8 to 10 minutes. Serve, with agrodolce.
GRILLED SWORDFISH KEBABS WITH GOLDEN RAISIN CHIMICHURRI
Swordfish is the perfect seafood for grilling - the flesh is sturdy and firm, with a mild flavor that readily absorbs the aroma of smoke without losing its own. Most people grill swordfish as steaks; the Miami chef Michael Schwartz cuts it into chunks for kebabs, a format that allows him to intersperse the chunks of fish with lemon slices and bay leaves, and grills them over wood (though you could use charcoal or, if necessary, grill over gas). The tips of the bay leaves char, imparting a fragrant herbal smoke. By way of a sauce, Mr. Schwartz serves a classic Argentine chimichurri with a not-so-classic twist - the addition of yellow raisins, which counter the traditional garlic and vinegar with an unexpected note of sweetness. If swordfish is unavailable, use another sturdy fish, like tuna or mako shark.
Provided by Steven Raichlen
Categories dinner, seafood, skewers and kebabs, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the kebabs: Thread the swordfish, bay leaves and lemon slices alternately onto flat bamboo or metal skewers. Arrange in a nonreactive baking dish. Season the kebabs on all sides with salt and pepper. Squeeze the juice from the remaining lemon over them. Sprinkle with oregano and drizzle with olive oil. Turn the kebabs a few times to coat with the flavorings and marinate in the refrigerator for 30 minutes.
- Meanwhile, make the chimichurri: Place the raisins in a heatproof mixing bowl. Pour boiling water over them and stir in 2 tablespoons olive oil. Let raisins soak for 15 minutes.
- Finely chop parsley, oregano, thyme and garlic in a food processor. Gradually work in 3/4 cup olive oil, sherry vinegar, lemon juice, red-pepper flakes, salt and pepper to taste; the chimichurri should be highly seasoned.
- Drain raisins well and add them to the chimichurri. Pulse the processor a few times to mix, but leave the raisins mostly whole. Transfer 3/4 cup of the chimichurri to a small bowl for basting, and transfer the rest to a serving bowl.
- Meanwhile, build a wood fire in your grill with a hot zone for searing and a medium zone for cooking. (You can do the same with charcoal. If you're using a gas grill, place a few hardwood chunks between the Flavorizer bars or over the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
- Arrange the kebabs over the hot fire and grill until the fish is browned and sizzling and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all. Move kebabs to the medium zone if they start to burn. Baste with a little of the reserved chimichurri as the kebabs cook.
- Serve the kebabs with the remaining chimichurri on the side for spooning over the fish.
Nutrition Facts : @context http, Calories 905, UnsaturatedFat 54 grams, Carbohydrate 28 grams, Fat 69 grams, Fiber 7 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 1012 milligrams, Sugar 12 grams, TransFat 0 grams
ONIONS AGRODOLCE (SWEET AND SOUR ONIONS)
Make and share this Onions Agrodolce (Sweet and Sour Onions) recipe from Food.com.
Provided by evelynathens
Categories Onions
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the onions in a heavy saucepan with the olive oil over moderately-high heat.
- As soon as the onions start to brown, add the port, vinegar, brown sugar raisins and salt and cayenne pepper to taste.
- Simmer slowly until the onions are quite soft and the sauce has turned to a thick syrup.
- Serve at room temperature with roast or grilled meats.
Nutrition Facts : Calories 344.3, Fat 10.6, SaturatedFat 1.6, Sodium 23.1, Carbohydrate 56.9, Fiber 7.8, Sugar 31.8, Protein 5.1
Tips:
- Use high-quality ingredients: Fresh, seasonal ingredients will result in the best-tasting skewers.
- Cut the swordfish into uniform pieces: This will help them cook evenly.
- Marinate the swordfish: This will help to tenderize it and add flavor.
- Skewer the swordfish, potatoes, and onions in a variety of ways: This will make the skewers more visually appealing.
- Cook the skewers over medium heat: This will help to prevent the fish from overcooking.
- Serve the skewers with a dipping sauce or relish: This will add extra flavor and moisture.
Conclusion:
Swordfish, potato, and onion skewers with golden raisin agrodolce is a delicious and easy-to-make dish that is perfect for a summer cookout or party. The skewers are packed with flavor, and the agrodolce sauce is a perfect complement to the fish. If you are looking for a new and exciting way to cook swordfish, this recipe is definitely worth trying.
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