Hook & Cook: Prosciutto Wrapped Swordfish Kebabs
Last week we uploaded a post about a 211 lb swordfish caught by Captain Nick Stanczyk and his first mate Chase Fulton. That’s a lot of meat! A large majority of that meat went home to three different families, however, we were lucky enough to take a chunk home as well! We vacuum sealed half of it, and the other half we used to cook prosciutto wrapped swordfish kebabs!
The two of us came up with the recipe and we created a How To Video to share the cooking experience with you! Click here to watch us create our delicious swordfish pineapple kebabs!
If we’ve inspired you to try this yourselves, the recipe is attached at the end of this blog. This is a sweet & salty dish that can be cooked with any thick meaty fish of your choice. These kebabs would do great with swordfish, cobia, or wahoo. You can very easily substitute the pineapple with mango, melon or a fruit of your choice! Just have fun with it. If you use our recipe please let us know and send us some pictures to firstname.lastname@example.org!
Captain Emily and Amanda Gale
2 Garlic cloves, finely chopped
1 Tablespoon Rice Vinegar
1 Tablespoon Olive Oil, plus more for brushing
2 teaspoons Soy Sauce
5-10 ounces of Thick White Fish of your choice, cut into 1 inch cubes
8 ounces (2 Packs) Prosciutto
1 Pineapple, cut into chunks
1 Red Onion
Salt & Pepper, to taste
Combine the garlic, vinegar, olive oil, soy sauce, and black pepper in a large mixing bowl. Combine chunks of fish and stir. Put in a large gallon sized bag and refrigerate for an hour.
While your fish marinates, soak skewers in a bowl of water for 20 minutes.
After one hour take fish out of the fridge and wrap prosciutto around each piece of fish.
Add fish, pineapple and red onion to skewers in order of your choice. Brush with olive oil and lightly salt if desired.
Brush grill lightly with oil and heat to 350 degrees.
Place skewers on grill. Cook for two minutes per side or until desired temperature is reached (6 to 8 minutes).
Serve and Enjoy!