Fish Skewers with Costa Ligure Vegetable Creams


For 4 people:

  • 300g of Swordfish
  • 300 g of Salmon
  • 300g di Cuttlefish
  • 8 Prawns
  • Costa Ligure Vegetable Creams
  • 2 Sweet peppers, 1 yellow and 1 red
  • 2 zucchini
  • Half glass of white wine
  • Salt, black pepper and aromatic herbs to taste

Cut down the fish in small chunks, approximately 3 cm large. Rinse and cut the vegetables, then stick the wood skewers through the fish chunks and vegetables. In a large frying pan, over medium heat for a minute, let the olive oil flavour with your preferred
aromatic herbs. Now add the fish and vegetables skewers and seal over high heat for five minutes, while deglazing
with white wine. Add salt and pepper to taste. Cook the skewers for 10-15 more minutes over low heat.

Serve the skewers warm together with a variety of vegetable creams, such as Costa Ligure’s Carrot Pesto, Zucchini Pesto, Red Cabbage and Ginger Pesto and Cauliflower Pesto.