Swordfish Skewers Recipes

LEMON PEPPER GRILLED SWORDFISH KABOBS

Steps:

• Cut swordfish into 1-inch cubes then add to a resealable plastic bag. Add the olive oil, lemon zest, black pepper, anchovy paste and thyme to the bag then seal. Gently massage the bag until the marinade is well mixed and the fish coated. Place the bag onto a plate and refrigerate for 1 hour.
• Meanwhile, submerge the skewers in water so they soak.
• After 1 hour, heat grill to medium-high heat (or place a grill pan over medium heat).
• Divide the swordfish cubes between each skewer then grill until just cooked through, about 2 minutes per side. Transfer to a serving plate and squeeze lemon juice over the fish.

SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE

Steps:

• Preheat grill to medium-high heat.
• In a small saucepan, bring the balsamic vinegar to a boil. Lower the heat and reduce the vinegar to about 1/3 cup, and set aside.
• In a medium saucepan with boiling water, add the pearl onions, and cook until soft but still firm, about 4 minutes. Drain and let stand until cool enough to handle. Remove the skins, leaving the root intact and the onion whole.
• In a large bowl, toss the swordfish cubes, onions, and olive oil together. Season lightly with salt and pepper and toss again.
• Thread the fish, onions, and bay leaves onto wooden or metal skewers. Divide the ingredients evenly, alternating them on the skewers. Grill the fish skewers for about 1 minute on each side, for a total 4 minutes.
• To serve, drizzle with a little of the balsamic reduction.

GRILLED SWORDFISH SKEWERS WITH ITALIAN SALSA VERDE

Steps:

• Make the sauce. Using a sharp knife, finely chop all Italian salsa verde ingredients, then place in a medium mixing bowl.
• Whisk with olive oil. Next, stream in the olive oil and whisk until thoroughly combined. Taste and adjust seasoning as needed.
• Preheat the grill. Preheat a grill with the lid down until an temperature of 450-475F is reached.
• Prepare the swordfish. Carefully slice off swordfish skin, then discard. Cut remaining swordfish steaks into large, roughly equal sized pieces about 2" wide. Season generously on all sides with Kosher salt and freshly ground black pepper.
• Assemble the skewers. If using metal skewers, simply alternate pieces of seasoned swordfish cubes with folded over slices of lemon. We recommend 3-4 pieces of swordfish per skewer. If using wooden or bamboo skewers, soak in water for 1 hour first, then assemble the skewers.
• Grill swordfish. When the grill is hot, lightly grease the grates with olive oil or grill spray. Carefully place the skewers down, then cook 2-3 minutes on the first side, or until the swordfish easily pulls away from the grates. Flip the skewers over (wearing grill gloves helps tremendously!) and cook an additional 2-3 minutes, or until swordfish registers with an internal temperature of 130-135F is reached. Remove from the grill and serve immediately with salsa verde!

GRILLED SWORDFISH SKEWERS WITH COCONUT, KEY LIME AND GREEN CHILE SAUCE

Steps:

• Sauce:
• Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
• Swordfish:
• Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.

SWORDFISH KABOBS WITH BALSAMIC GLAZE

Steps:

• If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
• Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.
• Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers.
• Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
• Serve hot!