Swordfish Skewers with Sweet & Sour Sauce

It’s grilling season!! I love this dish – I had swordfish prepared this way for the first time at an outdoor grigliata near the sea in Trapani, Sicily and I was hooked. Simple and delicious – Swordfish is marvelous this way, but you can also substitute other firm fish, such as tuna or grouper; just be mindful each fish has a different cooking time.
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Recipe – https://lidiasitaly.com/recipes/swordfish-skewers-glazed-sweet-sour-sauce/

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[Music] I’m here in the mountains of southern Italy and I can hear the sea beckoning me Lydia cook fishal Italiana and I shall today it’s a Seaside buffet and I have with me as I promised my grandson miles hi miles hi all right and you know we eat together we cook together and we fish together and he much rather be fishing but today he’s cooking cing with Grandma and you like cooking with Grandma yeah I love it you learn I like fishing better but okay so we’re going to do some swordfish you know swordfish is great and we’re going to do a skewer of swordfish and first what I’m going to do just to make a sauce before we prepare some balsamic vinegar simple balsamic vinegar like that you put it in a pan put the heat on until it is about halfly reduced and becomes very syrupy just like that look so syrupy like that and this makes a great sauce this recipe is simple you can do it and you can do it so we have here A whole selection of onions and why I showed you these onions is because I want you to get here these are pearl onions the purple one and the white ones you take the whole onion just as it is like this and you blanch it and you let it cool and it becomes like this and once it becomes like this they’re easy to clean just like that you peel off the outside and get it nice like this why don’t you do one of them I want to see you peel one onion okay oh you’re squeezing it out huh he’s cheating me all right whatever whichever way you get it it’s done it’s good all right so uh let’s put the onions and these are bay leaves you you know bay leaves yeah we’ll put the bay leaves in and we’ll use only as many as we we need let’s work on the swordfish okay so here we are with the swordfish steak we haven’t yet gone fishing for swordfish we’re going to have to do that swordfish is a big fish and you know where it really runs great in the Mediterranean on the coast the town is banara and banara is known for their swordfish they’re cooking of it and they’re fishing of it and uh your next graduation will be to take you to banara so here I just the bloodline and one way of really knowing when the fish is fresh is to look at the bloodline and that it is nice and and bright so I’m looking at this I’m going to make cubes because we’re going to put them on a skewer I’m cutting it along the lines so that they don’t break on me so this chunks like this what do you think yeah they seem good yeah okay and again chunks like this you try to make them all the same did you see me what I did do you want to do that okay go ahead clean the bloodline and [Music] um okay and now let’s cut it into chunks like that try to make them the same size so this will be cook they cook about the same okay now you take it all you throw it right in there so take some salt season it all around then let’s take some peperoncino not too much but a little bit you like spicy things I like I like my fish a little bit spicy now let’s take the olive oil so drizzle the olive oil some more some more some more some more let’s see looks good yeah okay and I would begin with the whole onion right here and then uh I take the swordfish and you go right here and then the bay leaf you fold it in half like that and you put it right here so it gives it flavor so another onion okay another piece of swordfish would you like to to do something like this for your friends when you gather definitely with um I know my friends all love steak so we can do some steak shush BS steak and then of course fish Steak and Fish no well sure you got to give a selection you know and uh some some I like fish and especially if you’re fishing it oh yeah you want to Fe feature your catch don’t you st B Seasons coming up stass is coming in yeah are we going to go together yeah all right okay let me put one more fish one here and I think and this is great we are going to go to the G so what I would do is I would just oil the grill a little bit okay while I get the fish ready how would you put the fish so I would put it kind of just across and once go ahead you put it one not too close to each other once you put the fish down there you don’t move it go ahead good you let it sort of seal off make the marks because if you turn it right away you it might stick a little bit so you wanted to build a little crust there and make it happen so you are a freshman at Providence College Providence College and you love it there yeah I love it it’s been great so far you’re right by the ocean there you think you’re going to do some after school fishing huh I mean maybe if the season’s right well we’ll see when the season comes I’ll come and visit and uh we’ll Grill some so let’s see how we are doing here okay so okay that’s good all right okay that’s good turn this one and you know you don’t want to overcook the fish so we have to stand by you know you’re into uh social media Grandma’s into social media huh you follow me I follow you yeah you okay you got more followers than me so here I get some some questions what do you think of this question who’s who’s go ahead let me see from I said what type of fish are best cooked hole what fish do you like cooked hole I guess um black bass yeah that was really good cooked hole I remember that remember we got we caught it with Billy we brought it back and we cooked it hole Yeah we brought it right from the seat of your house and we ate it it was really good yeah nothing like fresh fish and what other whole fish do you like uh branzino branzino is very good yeah yeah red snapper I happen to like a red snapper so any fish that you would say it has to be about a pound and a half to about 2 and A2 lbs and that’s enough for two three four people and you grill it slowly uh first hot so you build a nice crust and and then you put it on the slower side and you let it finish cooking you heard it from the fishermen that’s good now PES means what fish in Italian yeah so tell them PES I’m also teaching them Italian vocabulary so yeah PES fish in Italian absolutely on the other hand Pesca which is very similar means Peach so be careful between pese and Pesca okay this one looks nice you like it yeah okay and let’s see what else go ahead you finish you can take that out the other pieces I think are perfect it’s you know as a chef it’s good to identify you know what needs more temperature and what doesn’t and make the difference separate it bring the whole plate there miles this looks pretty pretty good okay so let’s see which one this one is nice and crunchy you like this one yeah okay good for you good for me M and so you can just bring it to the table like that and just we’ll do a little drizzle of the balsamico you know you can even get artistic with it HH yeah mine looks good too let’s see M really good that’s some good sore fish yeah you know there’s an old old Italian saying and it says you know what that means those who sleep don’t catch fish you got it so that means really you know you got to get up early in the morning and get the job done if you want to be ahead of the crowd to learn more about Lydia access to videos and to get recipes tips techniques and much more visit us online at is italy.com [Music]