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Spiedini di Pesce Spade e Tonno -- Kebob of Swordfish and Tuna





2 lbs. swordfish steaks, cubed about 1 to 1-1/4 inches
2 lbs. tuna steaks, cubed about 1 to 1-1/4 inches
36 to 40 cherry tomatoes, firm
20 to 24 fresh mushroom caps


2 cups fresh lemon juice
1/2 cup olive oil
1/2 tsp. finely chopped oregano leaves
2 tbsp. finely chopped fresh parsley
2 cloves garlic, finely chopped


Mix all ingredients of the marinade well and allow to sit, at room temperature, at least one hour before using. Add salt and pepper to taste. While the marinade is aging, cube the swordfish and tuna steaks to produce at least 4 cubes of each type of fish per serving (2 cubes of each per skewer).

Using short skewers, alternate tomatoes, mushroom cap and fish. Begin with a tomato, then a tuna cube, then a mushroom, next a swordfish cube, a tomato, a tuna cube, mushroom, swordfish cube and end with a tomato. Each serving will consist of two such skewers.

Gently lay each completed skewer into a shallow baking dish, and pour the marinade over the skewers. Cover. Allow to marinate at least 2 hours, or preferably overnight in the refrigerator. Make sure each skewer is thoroughly marinated.

Grill the brochettes on an open grill or in the broiler. Do not overcook. Serve on a bed of Arborio Rice.

Author's Comments

This spiedini can also be served as an appetizer Serve only one skewer per person. Also, don’t attempt to use a fork to remove all the contents of the skewer at once. You will wind up with tomato juice. The tomatoes are soft, after cooking, remove the items on the skewer one at a time, and set on the rice. Or, have each guest remove the food from the skewer themselves.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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