My son loves swordfish, and sometimes I make breaded swordfish skewers without too many marinades or other flavors and spices.
This recipe I cook in the oven or on the grill, depending on the temperature, because I only use the grill if I can open the balcony window; otherwise, I have the smell of fish for a week!!!!!
Yesterday, I happily opted for the oven, and this fish dish was devoured by Andrea, who paired it with a simple salad of cherry tomatoes and a few onion rings.
PASTA WITH SWORDFISH, CAPERS, AND PINE NUTS
The swordfish is a food with rosy and firm flesh that can be cooked in many ways, such as steamed, baked, in foil, grilled, and much more!
A fish that resembles swordfish is the porbeagle 
image taken from the site The Sailor’s Journal
a fish that besides the differences you see in the photo costs much less than swordfish, and for this fish as well, it’s possible to bake, pan-fry, and grill.
What vegetables to pair with oven-baked breaded swordfish skewers?
At home, we opted for juicy cherry tomatoes cut in half with a few slices of red onion, but you can also use potatoes, zucchini, and eggplants, also cooked stewed with delicious sauces with capers and olives.
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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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BREADED SWORDFISH SKEWERS
La cucina di ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for BREADED SWORDFISH SKEWERS RECIPE
- 1.32 lbs swordfish steaks
- 1 cup breadcrumbs
- 1.41 oz Parmesan cheese (grated)
- to taste chopped parsley
- 1 1/2 clove garlic (chopped)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
TOOLS FOR BREADED SWORDFISH SKEWERS RECIPE
#adv
- Skewers
- Baking Tray
- Parchment Paper
- Mixer
FOR THE PREPARATION OF THE BREADED SWORDFISH SKEWERS RECIPE
For the breaded swordfish skewers cooked in the oven (but you can also do it in the pan or on the grill), first in a bowl mix the breadcrumbs with the grated cheese.
Finely chop the garlic (I use little, but if you like…), and add it to the mix you just made, also adding the fresh parsley chopped by knife or mixer.
Cut each steak of swordfish into 3/4 inch cubes and thread them onto skewers.
Mine are very abundant, I know maybe it’s better to make them with about 4/5 pieces each for a lighter portion suitable for a healthy diet.
Now all that remains is to pass the swordfish skewers in the coating to cover them evenly.
Cover a baking tray with parchment paper and arrange the breaded skewers on top, spaced apart.
Pour a drizzle of oil over them and bake at 375°F for about 15-20 minutes, taking care to turn them halfway through cooking and always follow the characteristics of your home appliance for cooking times.
IMPORTANT: Do not prolong the cooking of the breaded swordfish skewers too much because they will end up drying out and not being very tasty!
Once cooking is finished, place the swordfish skewers on a plate and cover them with parchment paper so that the meat settles, making the dish very appetizing!
Enjoy your meal!
Annalisa
