The Recipes

Swordfish and Prosciutto Skewers

Last weekend, friends and I got together and cooked an impromptu dinner.  Nothing crazy; just a few people getting together and enjoying food together instead of in our own respective homes.  I popped by the market and got some swordfish, lamb, and vegetables.  We skewered them all up and sent one of our merry band out to the grill.

The vegetables were really basic - just zucchini, summer squash, and mushrooms, seasoned with olive oil, salt, and pepper.  For the lamb, I bought a pound of boneless lamb shoulder.  You'll have to beg my friend Cathy to tell you what she marinated it in.  Here's the swordfish:

Swordfish and Prosciutto Skewers

Serves: 4     Time: Plenty of time to walk away, then about 12 minutes     Difficulty: Easy Peasy


- 1 lb. piece of swordfish, cut into 1-in. cubes

- 3 oz. prosciutto, slices cut to fit the swordfish

- 1/2 c. chopped, fresh oregano

- 2-3 garlic cloves, minced

- olive oil

- salt 

- pepper

Combine the garlic, oregano, salt, pepper, and 1/2 c. olive oil in a large bag.  Add the swordfish pieces and make sure they are coated.  Seal the bag and marinate in the refrigerator for at least one hour.

Remove the swordfish and wrap the pieces in prosciutto.  Transfer them to a metal skewer.  Note: If using wooden skewers, soak them first to make sure they don't catch fire.

Cook on the grill, turning the skewers as each side is ready and loosens easily; approximately two-three minutes per side.  Serve with vegetable skewers and other dishes.