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Margerum Wine Company

Swordfish Skewers

Swordfish Skewers
Recipe Date:
March 15, 2016
Cook Time:
Imperial (US)
  • 4 lbs swordfish loin
  • 2 cups bread crumbs, toasted
  • 1/2 cup basil/parsley, chopped
  • 1/2 cup parmesan
  • 1/2 cup capers
  • 6 lemons or limes
  • 48 cherry tomatoes
  • 24 wooden skewers, soaked in water for 24 hours
  • egg, optional

Dice fish into 1 inch cubes.  Mix the toasted breadcrumbs, parmesan, herbs, and capers (you may need an egg to bind). Pack a small handful of filling into your hand and set on the large end of a fish slice. Fold the corners in and roll tightly toward the small end. Skewer with the vegetables in the following order, beginning at the bottom: tomato, swordfish, tomato, lemon, and swordfish. Note: when skewering the lemon, slice thinly and fold in half.