How to Make Fishermen Kabobs (Spiede Alla Marinara)
While this recipe could easily be prepared in any Italian coastal town, it is the Italian Riviera that comes to mind whenever I prepare it. Breathtaking Ligurian towns like Portofino, Santa Margherita, Rapallo, and Genoa have magical landscapes that are almost as sumptuous as the local cuisine. The region of Liguria is noted for a very fragrant variety of basil (Genoa, after all, is the birthplace of pesto), as well as wonderful produce and seafood.
Use whatever fresh fish, seafood, and herbs you have on hand in this recipe to come up with your own favorite combination. It’s worth the effort to purchase “dry” scallops for this recipe—they are free of water-retaining additives—in order to ensure you’re getting the real thing. Despite claims of being “natural, fresh, wild,” etc., many scallops available on the market contain up to 80% water. Keep in mind that you will need four skewers for this dish. If you are using wooden skewers, you will need to soak them in water for a minimum of 20 minutes first. For additional flavor, use rosemary stems as skewers.
5 min prep time
10 min cook time
4servings
1 skewer
Step-By-Step Instructions:
- Heat grill to high. Thread fish onto 4 skewers, alternating with tomatoes.
- Place basil, oil, and garlic in a blender, and purée until smooth. Season with salt, pepper, and crushed red chile flakes. Reserve half the oil mixture in a separate container.
- Brush kabobs with half of basil oil. Grill until fish is opaque, 6–10 minutes, turning occasionally.
- With a clean brush, coat cooked kabobs with reserved basil oil. Serve immediately.
Nutrition facts
4 Servings
-
Serving Size
1 skewer
-
Amount per serving
Calories
240
- % Daily value*
-
Total Fat
11g
14%-
Saturated Fat
2.5g
13% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
95mg
32% -
Sodium
220mg
10% -
Total Carbohydrate
5g
2%-
Dietary Fiber
1g
4% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
29g
-
Potassium
860mg
18%