Seabass Skewers

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This dish comes from Mozza At Home cookbook and is entitled, ‘Sicilian Swordfish Spiedini’.  It’s a lovely dish, and one that I will certainly make again.  It’s fresh, simple, and very tasty.

These ‘kabobs’ alternate white fish (I used seabass, my favorite), summer squash – rolled (or zucchini), and fresh bay leaf (I used kaffir lime leaf from my local Asian market).  The kabobs are skewered onto bamboo skewers, then marinaded for 30 minutes at room temp or 2 hours in the fridge in a puree of a bunch of parsley, garlic, red pepper flakes, salt, and olive oil.

I served it with Mozza’s companion recipe for Cous cous with root vegetables and ricotta.

Served with a grilled lemon, it was super delicious.

 

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