Bistro 1907

44 Federal Plaza East,
Youngstown, OH 44503
(330) 238-7171

Swordfish and Caper Berry Spiedini

Swordfish & Caper Berry Spiedini

These grilled swordfish skewers are perfect topped with our Sicilian tomato and golden raisin sauce.

  • Prep Time15 min
  • Cook Time35 min
  • Total Time50 min


  • 2 Lbs. Swordfish Steaks, Skinless, Cut ¾ Inch Thick Cubes
  • 1 C Large Caper Berries
  • ¼ C Extra Virgin Olive Oil
  • 2 Ea. Meyer Lemons, Juice + Zest
  • 2 Tsp Kosher Salt
  • 1 Tsp Fresh Ground Black Pepper
  • ½ Tsp Chili Flakes
  • 12-8 Inch Bamboo Skewers Soaked in Water 1 Hour
  • 2 Tbsp Canola Oil
  • 12 Each 8-Inch Bamboo Skewers Soaked in Water.



Pre-heat grill to medium high.


In a medium mixing bowl add the olive oil, lemon juice + zest, salt, pepper and chili flakes, mix well to combine.


Add the swordfish cubes, toss with marinade, cover and refrigerate for 1 hour.  Remove the swordfish from the refrigerator.


Working with one skewer at a time, thread a piece of swordfish followed by a caper berry, repeat the process so each skewer has 3 of each ingredient, leaving 2 inches at the base.  Brush the pre-heated grill with canola oil, place the swordfish skewers on the grill, and cook the swordfish for 3 minutes on each of the 4 sides, until browned and crispy, place on a plate to rest.


Place the crispy vermicelli cakes on a large serving platter, place a swordfish spiedini on top of each cake, place a spoonful of the tomato raisin sauce over the spiedini and serve.


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