Spiedini (spee-ay-dee-nee) refers to anything that is cooked or grilled on a skewer. Spiedini are very common in Southern Italy where they are usually cooked out on the balcony on a little Hibachi grill. Swordfish can be substituted for another dense white fish like halibut.
- 2 T. Olive Oil
- 1/4 t. red pepper flakes
- ½ t. salt
- ½ t. pepper
- 1½ lbs. Swordfish steak, trimmed and cut into 1 inch pieces
- 6 thin slices prosciutto
Heat a charcoal or gas grill, or indoor grill pan for medium-high heat. Alternatively, use your broiler on a 500 degree setting. In a large bowl, whisk the oil, pepper flakes, salt, and pepper to blend. Add the swordfish cubes and toss to coat. Thread the swordfish alternately with 1 slice of prosciutto, wrapping the prosciutto around the fish cubes as you go. Grill the skewers until the fish is just opaque in the center and the prosciutto is crisp, about 8 minutes, turning and brushing often with the marinade. If you use the broiler there is no real need to turn them, just brush them with the marinade about half way through. They will take about 10 minutes in the broiler.