Swordfish Kabobs

Swordfish Kabobs

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Tracilyn Nitti


I love swordfish, so this recipe is fantastic for a summer supper.


☆☆☆☆☆ 0 votes

20 Min
10 Min


  • 1 Tbsp
    extra virgin olive oil
  • 1 Tbsp
    fresh lemon juice
  • 2 Tbsp
    chopped onion
  • 2 Tbsp
    chopped fresh parsley
  • 1/2 tsp
  • 1
    bay leaf
  • 1/8 tsp
    freshly ground pepper
  • 1 1.4 lb
    swordfish filet, cut into 1 inch cubes
  • ·
    olive oil/cooking spray
  • 1
    green bell pepper, cut into 1 inch pieces
  • 1
    yellow bell pepper, cut into 1 inch pieces
  • 4
    roma tomatoes, cut into 1 inch pieces
  • 1
    red onion, cut into 1 inch pieces
  • 4
    12 inch pre-soaked wooden kabob skewers
  • 1/2 tsp

How to Make Swordfish Kabobs


  1. In a food processor, combine the olive oil, lemon juice, chopped onion, parsley, paprika, bay leaf, pepper, and 2 tablespoons of water. Process until pureed. Pour into a shallow baking dish, and add the swordfish. Toss to coat. cover and marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
  2. Remove swordfish from marinade and discard the leftover marinade. Drain and blot dry to remove excess marinade. (if desired)
  3. prepare a fire for grill. Away from the heat source, lightly spray the grill rack or broiler pan with olive oil or cooking spray. Position the grill rack or broiler pan 4/6 inches away from the head source.
  4. Thread the fish and the bell pepper, tomato, and onion pieces onto the skewers in alternating layers. Arrange the kabobs on the grill rack or broiler pan and season with the salt. Grill or broil, turning every 2 minutes, until the swordfish is opaque throughout when tested with the tip of a knife. About 5/6 minutes. Serve immediately.

Printable Recipe Card

About Swordfish Kabobs

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Healthy

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