Friday 5 June 2015

Swordfish skewers with bacon and olives-flavored tomatoes

15 minutes to prepare Serves 4



Churrasco de peixe

With the arrival of summer and the possibility to eat outside, the desire of grilling arises. Barbecuing at home is a perfect way to relax, celebrate holidays, and spend time with family and friends.
However, many meats traditionally served at barbecues, such as beef, hot dogs and sausage, have been shown to increase the risk of some types of cancer. Or, at least, they include unwanted fat and calories, which lead to unwanted weight gain.
So, what should go on your plate? Well, to make a perfect barbecue, it is not necessary to jeopardize your health or to sabotage your diet plan by filling up with fat meats. Wiser choices could be, for instance, poultry or pig meat, or combining fish and beef.

Today we propose an exquisite recipe consisting of swordfish and bacon skewers. To enhance the summer trait of this dish, tomatoes and olives are featured too. No need to give up the taste, no need to get 2 kg in one afternoon!

Here's what you will need for the 4-serving recipe:

500 g swordfish cut into thick slices
3 big salad tomatoes
8 slices of bacon
8 bay leaves
1 tablespoon black olives paste
salt and pepper
EVO oil

      1. Soak the wooden skewers in cold water
      2. Eliminate any skin from the swordfish and cut the flesh into cubes of about 2 cm side
      3. Reduce the bacon into small pieces as well; wash and dry bay leaves 
      4. Skewer fish pieces alternating them with bacon and bay leaves and brush them with a little oil
      5. Heat a grilling pan and, when it is hot, cook the skewers, turning them on all sides, for about 5 minute
      6. Serve hot with sliced tomatoes, served with olive paste diluted with three tablespoons of EVO oil 

        In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

        Light the pit and have a beer.

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