Swordfish Kebabs

Swordfish Kebab

Swordfish Kebabs

Yield: 4 servings (serving size: 1 kabob)
Swordfish is a firm-fleshed fish. It’s a great choice for grilling. Marinate pieces of fish in a mixture of citrus juices, soy sauce, ginger and rosemary, and grill on skewers with onion and bell pepper.

Swordfish Kebabs


2 tablespoons chopped fresh rosemary
3 tablespoons low-sodium soy sauce
1 ½ tablespoons extra-virgin olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
1 tablespoon fresh orange juice
2 teaspoons honey
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ pounds swordfish steaks, cut into 1-inch pieces
¾ cup (2-inch) sliced green onions
12 (1-inch) pieces red bell pepper
Cooking spray
4 metal (preferred) or wooden skewers

Chef tip: If wooden skewers are used, soak for 15 minutes in water prior to use.


Step 1

Combine rosemary, soy sauce, olive oil, lemon rind, lemon juice, orange rind, orange juice, honey, salt, and pepper in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator for 30 minutes, turning once.

Step 2

Prepare grill.

Step 3

Remove fish from bag; discard marinade. Alternating each piece, thread fish, green onions, and bell pepper onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until opaque, turning once.

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