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

Recipe photo courtesy of Bryan Gardner

Chunks of swordfish are wrapped in pancetta and threaded onto rosemary branches, along with baby potatoes and cipollini onions, in this tasty, mostly make-ahead take on the Italian meat skewers known as spiedini.

Source: Martha Stewart Living, June 2016
Total Time Prep Servings

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Cook's Notes

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

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