Swordfish skewers with Limoncè


350-400 g Swordfish
A spoonful of Limoncè
1/2 onion
3-4 leaves Basil
Extra virgin olive oil q.b.
salt q.b.
pepper q.b.
Parsley or mint leaves q.b.

Let's start by cleaning the swordfish: we remove the skin, the central bone and the dark parts. Once it is thoroughly cleaned, cut it into small cubes, about 1.5-2 cm per side.
Put the swordfish cubed in a glass container and add the coarsely chopped onion, basil, a little ground black pepper, a spoonful of Limoncè and one of extra virgin olive oil. To taste, we can flavor the marinade by adding garlic or ginger powder.
We mix everything, cover the container with cling film and leave it to marinate in the refrigerator for an hour, so that the fish gets a good flavor.
After the time has elapsed, we remove the morsels from the fridge, drain them a little and start composing our skewers. Wood or metal makes no difference.
We heat a non-stick plate, after about a minute we put our skewers in cooking, cooking them for about 5-6 minutes. We turn them a couple of times to make the cooking homogeneous and at the same time sprinkle them with a pinch of salt.
Cooking must be short and over high heat, otherwise the fish risks drying out inside and becoming dry.
Once cooked, transfer the swordfish skewers to a serving dish, season them with a drizzle of raw oil, a little grated lemon zest, and chopped aromatic herbs, parsley or mint are fine.

Now all that remains is to serve them immediately! And why not, maybe while sipping a Limoncè Spritz!