Fishermen Kabobs (Spiede Alla Marinara)

Fishermen Kabobs (Spiede Alla Marinara)
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Italian Diabetes Cookbook. Recipe Credit: . Photo Credit: Renée Comet.

While this recipe could easily be prepared in any Italian coastal town, it is the Italian Riviera that comes to mind whenever I prepare it. Breathtaking Ligurian towns like Portofino, Santa Margherita, Rapallo, and Genoa have magical landscapes that are almost as sumptuous as the local cuisine. The region of Liguria is noted for a very fragrant variety of basil (Genoa, after all, is the birthplace of pesto), as well as wonderful produce and seafood.

Use whatever fresh fish, seafood, and herbs you have on hand in this recipe to come up with your own favorite combination. It’s worth the effort to purchase “dry” scallops for this recipe—they are free of water-retaining additives—in order to ensure you’re getting the real thing. Despite claims of being “natural, fresh, wild,” etc., many scallops available on the market contain up to 80% water. Keep in mind that you will need four skewers for this dish. If you are using wooden skewers, you will need to soak them in water for a minimum of 20 minutes first. For additional flavor, use rosemary stems as skewers.

  • Prep time
    5 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 skewer
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 skewer
  • Amount per serving Calories 240

  • Total Fat 11g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 95mg
  • Sodium 220mg
  • Total Carbohydrate 5g
    • Dietary Fiber 1g
    • Total Sugars 3g
  • Protein 29g
  • Potassium 860mg
  • Phosphorus 390mg

Choices/Exchanges: 1 Vegetable, 4 Lean protein, 1/2 Fat



  • skinless swordfish, cut into 1-inch cubes
    1 1/4 lbs
  • grape tomatoes
  • lightly packed fresh basil
    1 cup
  • Extra Virgin Olive Oil
    1/2 tbsp
  • garlic
    1 clove
  • unrefined sea salt
    1/4 tsp
  • freshly ground black pepper
    1/4 tsp
  • Crushed red chile flakes, to taste


  1. Heat grill to high. Thread fish onto 4 skewers, alternating with tomatoes.

  2. Place basil, oil, and garlic in a blender, and purée until smooth. Season with salt, pepper, and crushed red chile flakes. Reserve half the oil mixture in a separate container.

  3. Brush kabobs with half of basil oil. Grill until fish is opaque, 6–10 minutes, turning occasionally.

  4. With a clean brush, coat cooked kabobs with reserved basil oil. Serve immediately.