Recipes & More
Swordfish, Red Bell Pepper, and Onion Kabobs With Lemon Balsam Frutta Mint Marinade

It is customary in Modena to substitute Balsamic Vinegar for fresh lemon when seasoning grilled fish. Here, with the use of Fiorucci Lemon Balsam Frutta we combine the tradition of the region with the authentic fresh taste of Sicilian fruit. This marinade would also complement tuna, chicken, lamb, or pork.

Ingredients:

Balsamic Lemon-Mint Marinade:
  • ⅓ cup Fiorucci Lemon Balsam Frutta Vinegar
  • 2 Tablespoons chopped fresh mint leaves or 1 ½ teasoons dried mint
  • 2 garlic cloves, crushed through a press
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ½ cup extra virgin olive oil
Kabobs:
  • 1 ½ pounds skinless swordfish, cut into 16 one-inch square pieces
  • 1 large red bell pepper, stemmed, seeded, and cut into 16 pieces
  • 1 large onion, peeled and cut into 6 wedges, then each wedge cut in half
  • Fiorucci Lemon Balsam Frutta for serving
Directions:
  1. To make the marinade, whisk together all of the ingredients in a medium bowl. Set aside ⅓ cup marinade for dressing the grilled fish at serving. Add the swordfish and pepper pieces to the bowl and coat with the marinade. To avoid the onion wedges from falling apart while marinating, arrange the onion wedges on a separate baking sheet and drizzle with the marinade. Let the fish and vegetables marinate for 20 minutes. Stir the onions and swordfish occasionally. Do not marinate longer or the vinegar and lemon will "cook" the fish and make it firm
  2. Prepare a fire in a kettle-type charcoal grill. When the coals are hot and turn white, spread them evenly in the bottom of the grill. On four metal skewers, alternately thread 4 swordfish cubes, 4 pepper pieces, and 3 onion wedges. Grill the Kabob, turning once, until the swordfish is barely cooked through, 6 - 8 minutes. While grilling, brush the Kabob occasionally with the remaining marinade
  3. To serve, slide the swordfish, peppers and onion off the skewers onto dinner plates. Spoon the reserved ⅓ cup marinade over each portion to dress the grilled fish. Pass additional Lemon Balsam Frutta for additional dressing if desired.

Serves 4