I love eating anything on a skewer, so now that the weather is warming up and I am firing up the grill, I decided to make some Grilled Swordfish Kebabs. Swordfish is full of flavor and is sturdy enough for a kebab. I tossed the fish and veggies in a lemony marinade and then grilled them to perfection. These were brightly flavored and delicious. A definite crowd pleaser!
Ingredients for Grilled Swordfish Kebabs:
Kebabs:
1 1/2 pounds swordfish cut into 1 1/2" - sized cubes
2 bell peppers, seeded, and cut into 1 1/2" pieces
2 red onions, halved and cut into 1 1/2" chunks
2 zucchini, cut into 1/2 " rounds
1 cup grape tomatoes
kosher salt
black pepper
10-12 skewers
Marinade:
1/2 cup grapeseed oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced
2 teaspoons Dijon mustard
1 teaspoon lemon zest
1/2 teaspoon dried oregano
Time-Saving Tip: Cut the vegetables and fish in advance. If possible, purchase frozen, pre-cubed swordfish which is what I did.
Let's see what we need.
We're ready to cook.
Whisk together the marinade ingredients.
Toss the vegetables with 3 tablespoons of the mixture. Add the rest of the marinade to the fish.
Evenly coat the swordfish with the marinade.
Thread the fish and veggies on the skewers. I like to start and end with the vegetables.
Transfer the kebabs to a preheated grill. I like to spay a little cooking oil on the grill before adding the skewers. Cook, uncovered until there are grill marks all over and the fish is cooked. Carefully, turning the kebabs during the cooking.
They're ready! Grilled Swordfish Kebabs are a snap to prepare and so delicious. The are fancy enough for weekend entertaining and easy enough for a weeknight meal.
Ingredients for Grilled Swordfish Kebabs:
Kebabs:
1 1/2 pounds swordfish cut into 1 1/2" - sized cubes
2 bell peppers, seeded, and cut into 1 1/2" pieces
2 red onions, halved and cut into 1 1/2" chunks
2 zucchini, cut into 1/2 " rounds
1 cup grape tomatoes
kosher salt
black pepper
10-12 skewers
Marinade:
1/2 cup grapeseed oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced
2 teaspoons Dijon mustard
1 teaspoon lemon zest
1/2 teaspoon dried oregano
Whisk together the marinade ingredients.
Toss the vegetables with 3 tablespoons of the mixture. Add the rest of the marinade to the fish.
Evenly coat the swordfish with the marinade.
Thread the fish and veggies on the skewers. I like to start and end with the vegetables. Transfer the kebabs to a preheated grill. I like to spay a little cooking oil on the grill before adding the skewers. Cook, uncovered until there are grill marks all over and the fish is cooked. Carefully, turning the kebabs during the cooking.
Time-Saving Tip: Cut the vegetables and fish in advance. If possible, purchase frozen, pre-cubed swordfish which is what I did.