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Swordfish Brochette

Prep Time30 mins
Cook Time8 mins
Total Time38 mins
Course: Main Course
Servings: 9 units


  • 1 clove garlic
  • 1 tbsp mixed fresh herbs (rosemary, thyme, sage)
  • 90 gr dry bread crumbs
  • Juice of lemon
  • 2 bell peppers (capiscums) 1 red and 1 yellow or 2 red
  • 1 pound swordfish, 1 1/2 inches thick
  • 6 strips of bacon
  • 1 sweet onion, preferably Vidalia
  • 3 tbsp extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper to taste


  • First place 8 long bamboo skewers in cold water to soak.
  • Finely chop the garlic with the herbs, season with black pepper, mix with the bread crumbs, and side aside.
  • Remove the stems from the mushrooms. Place the mushroom caps in a small saucepan with the lemon juice and enough water to cover. Bring to a boil, then drain immediately. Set aside.
  • Core and seed the peppers and cut them into 2-inch (5-cm) squares. You should have 16 squares of pepper.
  • Trim any skin from the swordfish and cut the fish into 12 uniform medallions, about 1½ x 2 inches (4 x 5 cm). Wrap each in ½ strip of the bacon.
  • Peel the roasted garlic cloves.
    Peel the onion, quarter it and separate it into layers.
  • Preheat a grill or broiler. Thread the ingredients, just slightly off center, on each of 4 skewers, starting with a mushroom cap, then a roasted garlic clove, then a chunk of bacon-wrapped swordfish, taking care to put the skewer through the bacon as well as the fish. Follow with a square of red pepper, a piece of onion, and another square of pepper, a chunk of swordfish. Continue with pepper, onion, pepper, swordfish, garlic, and mushroom.
  • Insert a second skewer about ½ inch (1.3 cm) from the first in each brochette.
  • Repeat with the remaining skewers.
  • Lightly season the skewers with salt and pepper, brush with olive oil, and roll in the bread crumb mixture to coat lightly.
  • Grill or broil the skewers 6 to 8 minutes, turning them as they brown.