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Gallery Swordfish, Potato, and Onion Skewers with Golden-Raisin Agrodolce Credit: Bryan Gardner Recipe Summary prep: 50 mins total: 1 hr 15 mins Servings: 6

Ingredients Ingredient Checklist 8 thick rosemary branches (each 12 to 15 inches long) or wooden skewers 15 cipollini onions (about 1 pound total) 2 tablespoons extra-virgin olive oil, plus more for brushing 1/3 cup golden raisins 1 cup dry white wine, such as Sauvignon Blanc 1/2 cup white balsamic vinegar 3 tablespoons sugar 1 bay leaf Coarse salt and freshly ground pepper 15 baby potatoes (golf ball–size; about 1 1/2 pounds total) 1 1/2 pounds swordfish, skin removed, cut into 1-inch pieces 1/2 pound thinly sliced pancetta

Cook’s Notes The agrodolce can be made up to three days ahead and refrigerated. Gently rewarm before serving.

Gallery Swordfish, Potato, and Onion Skewers with Golden-Raisin Agrodolce Credit: Bryan Gardner

Recipe Summary prep: 50 mins total: 1 hr 15 mins Servings: 6

Swordfish, Potato, and Onion Skewers with Golden-Raisin Agrodolce      Credit: Bryan Gardner

Swordfish, Potato, and Onion Skewers with Golden-Raisin Agrodolce

Credit: Bryan Gardner

Swordfish, Potato, and Onion Skewers with Golden-Raisin Agrodolce

Recipe Summary prep: 50 mins total: 1 hr 15 mins Servings: 6

Recipe Summary

prep: 50 mins total: 1 hr 15 mins

Servings: 6

prep: 50 mins

total: 1 hr 15 mins

prep:

50 mins

total:

1 hr 15 mins

Servings: 6

6

Ingredients

Ingredients

  • 8 thick rosemary branches (each 12 to 15 inches long) or wooden skewers 15 cipollini onions (about 1 pound total) 2 tablespoons extra-virgin olive oil, plus more for brushing 1/3 cup golden raisins 1 cup dry white wine, such as Sauvignon Blanc 1/2 cup white balsamic vinegar 3 tablespoons sugar 1 bay leaf Coarse salt and freshly ground pepper 15 baby potatoes (golf ball–size; about 1 1/2 pounds total) 1 1/2 pounds swordfish, skin removed, cut into 1-inch pieces 1/2 pound thinly sliced pancetta

Directions

Strip thick sprigs from rosemary branches, leaving behind small, tender ones. Chop enough stripped leaves to yield 1 teaspoon; reserve remainder for another use. Soak branches (or skewers) in water 30 minutes; drain.

Meanwhile, halve, peel, and thinly slice 3 onions. Heat oil in a saucepan over medium. Add sliced onions and cook, stirring occasionally, until golden in places, about 10 minutes. Remove from heat; stir in raisins, wine, vinegar, sugar, chopped rosemary, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over medium-high and cook, stirring occasionally, until syrupy, about 15 minutes.

Place potatoes in a pot and cover with 2 inches of water; season with salt. Bring to a boil and cook 5 minutes. Add remaining 12 onions and continue to boil until potatoes are easily pierced with the tip of a knife, 2 to 3 minutes more; drain and let stand until cool enough to handle.

Preheat grill for direct-heat cooking (medium-high on a gas grill). Thread vegetables onto separate rosemary branches, piercing with stem end of each branch; brush with oil. Season potatoes, onions, and fish with salt and pepper. Wrap each piece of fish in a slice of pancetta, then thread onto remaining branches. Brush grates with oil. Grill potatoes and onions 5 minutes. Add fish and continue to grill, turning occasionally, until vegetables are charred in places and fish is just cooked through, 8 to 10 minutes. Serve, with agrodolce.

Cook’s Notes The agrodolce can be made up to three days ahead and refrigerated. Gently rewarm before serving.

Cook’s Notes

The agrodolce can be made up to three days ahead and refrigerated. Gently rewarm before serving.

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All Reviews for Swordfish, Potato, and Onion Skewers with Golden-Raisin Agrodolce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Swordfish, Potato, and Onion Skewers with Golden-Raisin Agrodolce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest