Herbed Swordfish and Shiitake Kebabs Recipe

Name: Herbed Swordfish and Shiitake Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, for the grill; 1/2 cup plus 1 tablespoon extra-virgin olive oil; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped scallions; 2 tablespoons red wine vinegar; 1 clove garlic; 1/4 teaspoon red pepper flakes; Kosher salt; 2 pounds center-cut swordfish, skin removed, cut into 1-to-1 1/2-inch pieces; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 4 ounces shiitake mushrooms, stemmed and halved or quartered if large; 1 red onion, quartered

Servings: persons

Vegetable oil, for the grill
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped scallions
2 tablespoons red wine vinegar
1 clove garlic
1/4 teaspoon red pepper flakes
Kosher salt
2 pounds center-cut swordfish, skin removed, cut into 1-to-1 1/2-inch pieces
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
4 ounces shiitake mushrooms, stemmed and halved or quartered if large
1 red onion, quartered

1
Preheat a grill to medium and brush the grates with vegetable oil.
2
Combine 1/2 cup olive oil, the parsley, cilantro, scallions, vinegar and garlic in a blender and pulse until combined.
3
Add the red pepper flakes and season with salt.
4
Pour half of the herb oil into a bowl; set aside for serving.
5
Toss the swordfish with the remaining 1 tablespoon olive oil, the cumin and coriander in a bowl; season with salt.
6
Thread the swordfish, mushrooms and red onion onto eight 10-inch skewers.
7
Grill the kebabs until just marked, about 2 minutes per side, then continue cooking, turning and brushing with the remaining herb oil, until just cooked through, 5 to 6 more minutes.
8
Drizzle with the reserved herb oil.
9
Photograph by Christopher Testani

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vegetable oil, for the grill, 1/2 cup plus 1 tablespoon extra-virgin olive oil, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh cilantro, and more.

Yes, Herbed Swordfish and Shiitake Kebabs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herbed Swordfish and Shiitake Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions