Seafood Skewers

Ingredients (Yield: 8 skewers)

To prepare the seafood skewers, start by removing the skin from the swordfish steak. Cut it first into strips and then into 3 cm (approx. 1-inch) cubes.
Remove the skin from the salmon and cut it into cubes of the same size. Slice the zucchini into rounds.
Stem, seed, and core the bell peppers, then slice them into sections and cut them into 3 cm squares. Peel and devein the shrimp.
Finely chop the bay leaves, rosemary, sage, and thyme with a knife.
Assemble the skewers by alternating the ingredients. For example: start with a round of zucchini, followed by swordfish, red bell pepper, salmon, another zucchini round, shrimp, yellow bell pepper, baby cuttlefish, red bell pepper, swordfish, and finish with a zucchini round. (These amounts will make 8 skewers.)
Heat a drizzle of extra virgin olive oil in a large skillet, add the chopped aromatic herbs, and let them infuse for about a minute.
Place the skewers in the skillet and sear for about 1 minute on each side.
Season with salt and pepper, then pour in the white wine to deglaze.
Once the alcohol has evaporated, cover with a lid and cook over low heat for 10–15 minutes.
Plate the skewers and spoon the pan cooking juices over them. Your seafood skewers are ready to serve.