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Swordfish Spiedini Recipe

Swordfish Spiedini

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Average Rating:

Total Reviews: 36

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  • on May 02, 2011

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    My family really enjoyed this dish. I also substituted bacon and found it cooked perfectly on the outdoor grill. Will make again!

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  • on July 15, 2010

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    " I have been really excited to make this dish once I saw it in Giada's cookbook and I have been waiting for the summer to do so. However, I am extremely unhappy with the finale. Like the books suggests, I substituted bacon for the pancetta, which turned out to be a disaster b/c the bacon didn't cook on the grill! So by the time i pulled the skewers off, the bacon was still raw and the fish was dried out and overcooked!!!! so angry... did this happen to anyone else? If not, why? Help!! I wanna make this again b/c it has potential but what was everyone's secret to success? Should I pre-cook the bacon or what??

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  • on March 03, 2010

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    We are on a girls vacation and each of us had to cook dinner for the others. Let me start out by saying I do not cook. I choose this recipe because the ladies wanted swordfish. They loved it and I thought it was very easy to prepare.

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  • on November 22, 2009

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    This is the best swordfish that I've ever had. I marinated it for about 20 minutes and substituted chorizo. Definaltely a keeper!

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  • on July 01, 2009

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    I have never had swordfish before and I was leary to try it. I love Giada's recipes and it looked very easy. I did modify it slightly. I marinaded --for the suggested hour--the whole swordfish steak and used the same recipe of marinade for a bowl of shrimp and then had another bowl of marinade that I used with cut up zucchini, squash, onions and mushrooms. I grilled them all on my Foreman grill and my 3 year old asked for more and the ever so picky daddy liked it as well ! A new household favorite.

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  • on June 07, 2009

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    Good stuff. Earlier comment about getting the pancetta thin is right on. Substituted halibut for swordfish. If you make the same substitution, suggest using skewer baskets instead of skewers to keep the fish from falling apart on the grill.

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  • on April 23, 2009

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    THIS IS THE EASIEST DISH TO MAKE AND PERFECT FOR ENTERTAINING. IT'S SIMPLE AND I WOULD EVEN CONSIDER IT ON THE ELEGANT SIDE. AS FOR THE HERBS-DE-PROVENCE, DEAN & DELUCA CARRIES THEM AND I HAVE USED IT IN MANY DIFFERENT DISHES AS IT CONTAINS A MULTITUDE OF SCRUMPTIOUS HERBS! IF YOU AVEN'T TRIED THIS, YOU ARE MISSING OUT IN LIFE! YUM! :D

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  • on April 13, 2009

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    Giada,
    I made this the a couple nights ago, I had the recipe from your cookbook at home... I took your suggestion and used Halibut because I could not find swordfish.
    I used the herbs provence with lavender from a San Francisco brand mix.... any ways oh my god it was so good!

    My fiance who is a fisherman and has had fish cooked for him a lot...LOVED it!

    Thank you so much! I will definately be making this one again.

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  • on April 11, 2009

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    Giada and Ina are two of my favorites! Giada has done it again with another tasty, interesting, and fairly healthy appetizer. My kebobs actually only took about 5 or 6 minutes on the gas grill. We happened to being having steamed artichokes with a dip with the swordfish. Most people assumed the dip was for both. I think a dip with the kebobs is a good idea. This dip was a super easy mixture of mayo, lemon juice, and Lawry's garlic salt.

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  • on September 11, 2008

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    I saw Giada make this yesterday and this morning went and bought the ingredients to make it for lunch. Superb! The Herb de Provence spice mix goes perfect with the swordfish. And it wouldn't be the same without the pancetta. I did arrange mine a bit differently. Instead of wrapping the swordfish in the pancetta, I folded the pancetta and "skewered" it between the swordfish cubes. It was just easier, faster, and less messy. I would also rate this recipe in the easy category, not intermediate as stated. Will make again, and again. A real winner!

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