Easy Swordfish Kabobs

5 from 3 votes

For a simple yet flavorful meal, our Easy Swordfish Kabobs are a wonderful choice for your next dinner. These lean, meaty skewers cook up quickly and pair well with fresh sides like Instant Pot Cilantro Lime Rice. It's a light and satisfying dish that brings bright flavors to your table.

Prep Time10

Cook Time20

marinating time10

Total Time40

Course: Main Course

Cuisine: American

Servings:

Calories: 339kcal

Author: Kelly Bloom

Equipment

8 skewers, stainless steel
8 skewers, wooden Soak in water for 1 hour before using

Ingredients

1 lb swordfish steaks cut in 1" cubes
1 lb fresh pineapple cut in chunks
1 medium red onion cut in 1" pieces
1 large red bell pepper cut into 1" pieces
16 cherry tomatoes
2 tablespoon olive oil
2 tablespoon lime juice
1 teaspoon lime zest
¼ cup fresh cilantro chopped
2 teaspoon garlic powder
½ teaspoon salt
½ tsp ground pepper
2 tablespoon soy sauce
2 large limes cut into wedges for serving

US Customary - Metric

Instructions

Place the swordfish, pineapple chunks, red onion, cherry tomatoes, and red bell pepper in a large glass bowl.
1 lb swordfish steaks, 1 lb fresh pineapple, 1 medium red onion, 1 large red bell pepper, 16 cherry tomatoes
Add the olive oil, lime zest, lime juice, fresh chopped cilantro, garlic powder, salt & pepper, and soy sauce. Gently toss to combine. Set aside to marinate for 10 to 15 minutes, stirring a few times.
2 tablespoon olive oil, 2 tablespoon lime juice, 1 teaspoon lime zest, ¼ cup fresh cilantro, 2 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon ground pepper, 2 tablespoon soy sauce
Set your oven on broil. Line a grill pan or cookie sheet with foil. Set a rack inside the cookie sheet. Spray with non-stick cooking spray.
Spray a grill pan or cookie sheet with non-stick spray. Place on a baking sheet that is foil lined.
Alternate the fish, pineapple, and vegetables as you thread them on the skewers you previously soaked in water. (This prevents the skewers from burning).
Broil for approximately 10 minutes. Remove from oven and turn the kabobs over. Repeat broiling for about 8 to 10 minutes on the other side. Serve with lime wedges and rice.
2 large limes

Notes

Cut Fish Evenly: Aim for swordfish pieces that are roughly the same size (about 1-inch cubes). This ensures they cook evenly and prevents some pieces from drying out while others are still undercooked.
Don't Over-Marinate: Swordfish is a firm, meaty fish, but delicate flavors can be overwhelmed. Marinate for about 20-30 minutes, or up to an hour, but avoid much longer, especially with acidic marinades, to prevent the fish from breaking down.
Don't Overcrowd Skewers: Leave a small space between the fish and vegetable pieces on the skewer. This allows for better air circulation and more even cooking, letting all sides get nicely seared or grilled.
Don't Overcook the Swordfish: Swordfish cooks quickly. Cook until it's opaque throughout and flakes easily with a fork, but still moist. Overcooked swordfish can become dry and tough.
Rotate for Even Cooking: Turn the kabobs every few minutes to ensure all sides of the fish and vegetables get a chance to cook and develop charring or nice grill marks.

Nutrition