My family loves these quick and easy swordfish kabobs! Our simple lemon pepper marinade adds fresh flavor, and thanks to the swordfish’s natural fattiness, you don’t have to worry about it drying out on the grill. Plus, since they’re cut into bite-sized pieces, they cook up in just a few minutes! Serve these fish kabobs with rice, like our Mexican rice, or on top of a salad, like this homemade Caesar salad. For more swordfish recipes, see our grilled swordfish with coriander and lime.
Key Ingredients
Swordfish: This meaty, fatty fish can be cooked just like a steak and is great grilled. Since it’s more firm than other fish, it’s easy to cut into cubes for kabobs. You can use mahi-mahi, salmon, or tuna if you don’t have swordfish. Lemon and Pepper: I use the zest from a lemon and then serve the swordfish with fresh lemon wedges to squeeze over the cooked fish. For the pepper, use a pepper grinder on a course setting, so that you see it on the fish. Anchovy Paste and Thyme: These round out my marinade. I marinate swordfish cubes with olive oil, lemon zest, pepper, anchovy paste, and thyme before skewering and grilling them. The marinade is simple but makes the swordfish taste incredible. If you’d prefer, use finely minced anchovies instead of anchovy paste.
How to Make Grilled Swordfish Kabobs
This swordfish recipe is so simple. It starts with my easy marinade of olive oil, lemon zest, black pepper, anchovy paste, and thyme. Cut your swordfish steaks into cubes (so they cook quickly and are easy to skewer), and then toss them into the marinade. Let the fish marinate for 30 minutes to an hour (more if you’d like). While the fish marinate, soak wooden skewers in water so they don’t burn when you are grilling. When the fish is ready, heat your grill (or a grill pan), slide the swordfish cubes onto your skewers, and then grill. Since you’ve cut them into cubes, they will only need a few minutes on each side. Then, serve with fresh lemon. 2 tablespoons olive oil 2 teaspoons lemon zest 1/2 teaspoon freshly ground black pepper 1 ½ teaspoons anchovy paste or minced anchovies 1 tablespoon chopped fresh thyme 8 wooden skewers 2 lemon wedges for serving 2Add the olive oil, lemon zest, black pepper, anchovy paste, and thyme to the bag and seal. Gently massage the bag until the marinade is well mixed and the fish is coated. Place the bag onto a plate and refrigerate for 30 minutes. 3Meanwhile, submerge the skewers in water so they soak. 4After 1 hour, heat a grill to medium-high heat (or place a grill pan over medium heat). 5Divide the swordfish cubes between each skewer, then grill until just cooked through, for about 2 minutes per side. 6Transfer to a serving plate and serve with lemon wedges.
