Ingredients
8 thick rosemary branches (each 12 to 15 inches long) or wooden skewers
15 cipollini onions (about 1 pound total)
2 tablespoons extra-virgin olive oil, plus more for brushing
1/3 cup golden raisins
1 cup dry white wine, such as Sauvignon Blanc
1/2 cup white balsamic vinegar
3 tablespoons sugar
1 bay leaf
Coarse salt and freshly ground pepper
15 baby potatoes (golf ball–size; about 1 1/2 pounds total)
1 1/2 pounds swordfish, skin removed, cut into 1-inch pieces
1/2 pound thinly sliced pancetta
Preparation
Strip thick sprigs from rosemary branches, leaving behind small, tender ones. Chop enough stripped leaves to yield 1 teaspoon; reserve remainder for another use. Soak branches (or skewers) in water 30 minutes; drain.
Meanwhile, halve, peel, and thinly slice 3 onions. Heat oil in a saucepan over medium. Add sliced onions and cook, stirring occasionally, until golden in places, about 10 minutes. Remove from heat; stir in raisins, wine, vinegar, sugar, chopped rosemary, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over medium-high and cook, stirring occasionally, until syrupy, about 15 minutes.
Place potatoes in a pot and cover with 2 inches of water; season with salt. Bring to a boil and cook 5 minutes. Add remaining 12 onions and continue to boil until potatoes are easily pierced with the tip of a knife, 2 to 3 minutes more; drain and let stand until cool enough to handle.
Preheat grill for direct-heat cooking (medium-high on a gas grill). Thread vegetables onto separate rosemary branches, piercing with stem end of each branch; brush with oil. Season potatoes, onions, and fish with salt and pepper. Wrap each piece of fish in a slice of pancetta, then thread onto remaining branches. Brush grates with oil. Grill potatoes and onions 5 minutes. Add fish and continue to grill, turning occasionally, until vegetables are charred in places and fish is just cooked through, 8 to 10 minutes. Serve, with agrodolce.
