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 rice and roasted vegetables.
Why You'll Love This Swordfish Kabobs Recipe
The swordfish is marinated in a simple cilantro lime marinade, then broiled or grilled to perfection. These skewers are served with your favorite vegetables and a side of rice for a complete and filling meal.
- Easy to prepare: These skewers are incredibly easy to make. Simply marinate the swordfish and pineapple, then skewer them together and broil until cooked through. They're perfect for a quick and easy weeknight dinner.
- Light and refreshing: These skewers are light and refreshing, making them a perfect meal for a warm day. The sweetness of the pineapple helps to balance the richness of the swordfish.
- Perfectly balanced: The skewers combine succulent swordfish with sweet and tangy pineapple, creating a delightful contrast of flavors. The savory fish is perfectly complemented by the refreshing sweetness of the pineapple.
Ingredients Overview
These kabobs are bursting with flavor. Marinated in a flavorful mixture of olive oil, lemon juice, garlic, and herbs, the swordfish is then skewered with fresh vegetables such as bell peppers, red onions, and cherry tomatoes.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Pro Tip
You can use any firm fish that doesn't flake easily when cooked. Shark, salmon, halibut, and grouper are other firm fish skewering options.
How To Make Swordfish Kabobs
Purchase fresh or frozen swordfish steaks with the skin on. Trader Joe's has them frozen, and many grocery stores sell them fresh. Swordfish cooks up firm, almost like a steak. They soak up the cilantro lime marinade really well also, making a delicious and flavorful kabob.
Step 1: Cut the swordfish into large cubes, or about 1 - 1 ½ inch pieces, so that they skewer easily and won't fall off during broiling or grilling.
Step 2: Cut the pineapple and vegetables into chunks and marinate with remaining seasoning ingredients.
Step 3: Thread the swordfish, pineapple, and vegetables on the skewers in an alternating pattern so the fish and vegetables are evenly divided between all the skewers. Place on a lined baking grill.
Step 4: Set the broiler pan with the swordfish kabobs 6" under your oven broiler until a bit of charring occurs. Flip them over and repeat. Check a piece of the swordfish before removing from the oven.
Grilling Option
You can also grill these on any grill! Spray the grill with some non-stick spray and preheat. Add your skewers and give them 15 to 20 minutes to cook.
Serving Suggestions
These swordfish kabobs go perfectly with any rice, but our Rice Cooker Cilantro Lime Rice is the perfect side dish. If you start the rice when you start the kabobs, both will be ready about the same time. For the basics on cooking rice in a rice cooker, see our Aroma Rice Cooker Instructions.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Fish Alternative: If swordfish isn't available or preferred, firm white fish like mahi-mahi, cod, or halibut are good substitutes. They will hold up well on the skewer and cook similarly.
- Vegetable Medley Swap: You can easily vary the vegetables. Try adding bell peppers of different colors, zucchini slices, whole mushrooms, or even jicama chunks.
- Marinade Flavor Profile: Experiment with different marinade flavors. A lemon-dill marinade, a teriyaki-ginger sauce, or a spicy Cajun-inspired blend would all work well with swordfish.
Tips For Success
Here are a few tips for making this recipe:
- 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.
Storage Options
Some recommended storage options for this recipe are:
- Refrigeration: Store any leftover cooked swordfish kabobs in an airtight container in the refrigerator for 1-2 days. It's best to consume seafood quickly.
- Freezing: Freezing cooked swordfish is not recommended as it can significantly alter the texture, making it dry and rubbery after thawing and reheating.
- Reheating (Microwave): For best results, gently reheat swordfish kabobs in the microwave on medium power for short intervals (30-60 seconds), checking frequently, until just warmed through. Be careful not to overheat, as this can dry out the fish.
Related Recipes
- Instant Pot Corn on the Cob
- Traeger Grilled Vegetables
- Cebollitas Asadas (Mexican Grilled Green Onions)
- Pistachio Crusted Salmon
- Lebanese Labneh Recipe
Frequently Asked Questions
The distance depends on your broiler, but typically, placing the pan 4-6 inches from the broiler element works well for swordfish kabobs. This allows for good browning without burning the outside before the inside is cooked.
Swordfish is cooked when it turns opaque throughout and flakes easily with a fork. It should still be moist and juicy, not dry. A general guideline is about 4-6 minutes per side under the broiler, depending on thickness and broiler strength.
Yes. Fresh is better for grilling, and the pieces can be larger, but even canned or frozen pineapple chunks can be used.
Pasta Dinner Recipes
Get The Recipe!
Easy Swordfish Kabobs
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
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
Pin It For Later ⤵
Leave a Reply