Spiedini di Pesce Spada con Peperoni, Pomodoro e Limone

Name: Spiedini di Pesce Spada con Peperoni, Pomodoro e Limone (Swordfish Skewers with Peppers, Tomato, and Lemon)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: 1 tablespoon fine, dry, unflavored bread crumbs, toasted as described; 1 tablespoon fine, dry, unflavored bread crumbs, toasted as described; Freshly squeezed juice of ½ lemon; 1¾ to 2 pounds swordfish, sliced at least 1½ inches thick; 2 sweet bell peppers, preferably yellow but if unavailable, red; 1 large or 2 smaller ripe, firm tomatoes; 1 large or 2 smaller ripe, firm tomatoes; 1 large lemon; ⅓ cup extra virgin olive oil; Salt; Black pepper in a grinder

Swordfish Skewers with Peppers, Tomato, and Lemon

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

What gives these skewers liveliness is the faintly gamy taste of swordfish contrasted with the soft tomato, the pungently vegetal pepper, and the tart Sicilian scent of grilled lemon. It is an ideal fish for an outdoor barbecue, but it is also completely satisfactory cooked in an indoor broiler.

Ingredients

1¾ to 2 pounds swordfish, sliced at least 1½ inches thick
2 swee

Europe
Italy
Starter
Pescatarian
Mediterranean

Method

Remove the skin from the swordfish and cut the fish into cubes of about 1½ to 2 inches.
Rinse the peppers in cold water, cut them in half, and remove all the seeds and the core. Cut them into squares of about 2