Sword Fish Skewers with Orange and Pistachios: The Scent of Sicily in One Bite
The saga of pistachio-based dishes continues, because as a true Sicilian, these oily seeds are always present in my pantry, especially the D.O.P. green variety from Bronte! It’s worth mentioning that they are extremely energy-rich and packed with vitamins, minerals, fiber and folate. In short, they are not only great snacks but also beneficial to our health, like other nuts. They also give a unique and delicious flavor to our preparations, so they’re often used in breadings, desserts, fillings, etc. Today, on this beautiful spring day, I offer you a fish main course made not only with the pistachios from my land, but also with Sicilian oranges, sweet, juicy and fragrant. These are spectacular and tasty swordfish skewers, perfect for a casual buffet or a gourmet aperitif with friends. The secret of this light, citrusy dish is the marinade: a crucial step that makes the fish very tender. Once ready, the skewers bake in the oven in just a few minutes, preserving all the island’s aromas.
In short, a simple, light and citrusy seafood dish that — apart from the marinating time — takes very little time to prepare and even less to cook in the oven!
Other fish recipes you might like:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: about 4 skewers
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
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- 7 slices swordfish (thin)
- 50 g pistachio flour
- 30 g chopped pistachios
- 1 juice of 1 orange
- 1 juice of 1 lemon
- 50 g breadcrumbs
- 1 orange zest (unwaxed)
- 2 sprigs thyme
- 1 small bunch parsley
- to taste garlic powder
- 50 ml extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Cutting board
- 1 Knife
- 1 Meat mallet
- 2 Mixing bowls
- 1 Citrus juicer
- 4 Skewers
- 1 Baking tray
- 1 Baking paper
Preparation
Begin by preparing an emulsion of oil, lemon juice and freshly squeezed orange juice, seasoned with salt and pepper.
On a cutting board, gently pound the swordfish slices with a meat mallet, then cut them in half.
Let them marinate in the citrus emulsion for at least 30 minutes.
Meanwhile, in another large bowl, prepare the breading with breadcrumbs, the pistachio flour and chopped pistachios, garlic powder, orange zest, parsley and the fresh thyme leaves. Then season with salt.
After the marinating time, coat the swordfish slices in the breading, pressing well so it adheres on both sides and letting any excess fall off.
Then gently roll them up on themselves.
Skewer them, about 3-4 pieces per skewer depending on size.
Place them on a baking tray lined with parchment paper and drizzle the surface with a few tablespoons of the marinade. Put them in a preheated oven at 356°F for 15 minutes.
Serve them accompanied by a salad of lamb’s lettuce, oranges and fennel.
And voilà…the swordfish skewers with oranges and pistachios are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉The swordfish skewers are best straight out of the oven, hot and crisp. However, if you have leftovers, you can store them in the refrigerator in an airtight container, preferably glass, for a maximum of 2 days. Reheat quickly in the oven or in a skillet before serving (be careful not to overcook them or they will become rubbery!).
👉Freezing is not recommended if the fish was previously thawed. If you use fresh fish, you can freeze them raw (already breaded) and cook them directly from frozen, increasing the cooking time slightly.
1. Which cut of swordfish should I choose?
Prefer slices no thicker than about 4 mm (approximately 3/16 inch). This will allow you to easily roll the slices for the skewers and shorten the oven cooking time.
2. Can I substitute the swordfish?
Certainly! This citrusy breading also pairs very well with fresh tuna, squid or large shrimp.
3. Can they be cooked in an air fryer?
Absolutely! The air fryer is a perfect ally for these skewers: it ensures a crispy breading and a juicy center in record time without adding too much fat. Set the fryer to 374°F for about 6-8 minutes, turning halfway through. The swordfish is done when the breading turns golden; don’t overcook to avoid drying them out.
