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Posted in: Seafood
Prep Time:
15 Minutes
Marinade Time:
4 Hours
Grill time:
10 to 15 Minutes

Grilled Swordfish Kebabs

Fresh ingredients make the difference here

Posted on by Andrea Alden
Grilled Swordfish Kebabs
Serves 4
Prep Time:
Marinade Time: 4 Hours
Grill time: 10 to 15 Minutes

I needed something to make for dinner one night. I was perusing the seafood isle at my local grocer while waiting in line for the deli attendant when I saw a gigantic swordfish steak sitting there pretty as you please. The skin was still on it, smooth and shiny, a dark green-ish-black-y-blue, and the colour was bright. It looked kinda good. The price was right too. So I snagged that lonely steak and capered home with my find. 

Slice swordfish steak into 1-inch cubes
Slice swordfish steak into 1-inch cubes
Grill over direct heat for 10-15 minutes
Grill over direct heat for 10-15 minutes
Serve with rice or quinoa and veggies
Serve with rice or quinoa and veggies

Grilled Swordfish Kebabs

Serves: 4       Total Time: 30 Minutes, Plus Marinade


  • 1 lb. boneless swordfish steaks, 1-inch thick, cut into 1-inch cubes
  • 4 to 8 skewers, remember to soak them if they're bamboo


  • 4 tbsp. olive oil
  • 2 tbsp. fresh lemon juice
  • 1 clove of garlic, grated into a paste
  • 1/4 tsp. each of fresh pepper and salt
  • pinch of hot chili powder
  • 1 green onion, sliced
  • 4 bay leaves torn in half
  • 2 tsp. fresh dill, chopped


  • 5 tbsp. olive oil
  • 5 tbsp. freshly squeezed lemon juice
  • 2 tbsp. chopped fresh dill
  • salt and pepper to taste


Step 1
Remove the skin and slice the swordfish steak into 1-inch cubes.
Step 2
To make the marinade, whisk the oil and lemon juice together, then mix in the garlic, salt, pepper, chili, onion, dill and bay leaves. Marinate the swordfish in a non-reactive bowl for 4 hours, but no longer than 8 hours.
Step 3
Before you are ready to grill, make the dressing by whisking the olive oil and lemon juice together to form an emulsion. Mix in the dill, and season to taste.
Step 4
Preheat the grill to high, about 500°F. Thread the marinated fish onto the skewers, leaving any of the onion and dill that clings to them. Remember to remove any bay leaf chunks you find.
Step 5
Oil your grids and grill the kebabs over direct heat for 10 to 15 minutes. Turn them frequently and baste with any leftover marinade. When the fish feels firm, it should be done.
Step 6
Serve over a bed of rice and or vegetables. Or better yet, over a lovely green salad, with the dressing.

Who would have thought this random and lonely ingredient would turn into something amazing. It tasted really rather chicken-y for something from the sea. And I don't say things taste like chicken lightly really. If it doesn't I won't say that it does. The dressing is super fresh tasting, and with the quinoa and grilled veggies that I ate it with, the whole meal was really rather delish and tangy. Try it yourself. You never know where that inspiration will come from. 

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