Skewered Marinated Swordfish and Cucumber Recipe

Name: Skewered Marinated Swordfish and Cucumber
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pickling cucumbers, ends trimmed and peeled; Salt; 2 bunches cilantro, leaves only; 3 ounces Achiote paste; 1/2 cup freshly squeezed orange juice; 1/2 cup freshly squeezed lime juice; 8 garlic cloves, roughly chopped; 1 1/2 tablespoons black peppercorns; 2 pounds skinless Swordfish fillet; 2 bunches red chard, stemmed, and cut into large pieces; 1/2 cup Lime Olive Oil Dressing, recipe follows; 1/2 cup olive oil; 2 tablespoons freshly squeezed lime juice; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper

Servings: persons

6 pickling cucumbers, ends trimmed and peeled
Salt
2 bunches cilantro, leaves only
3 ounces Achiote paste
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
8 garlic cloves, roughly chopped
1 1/2 tablespoons black peppercorns
2 pounds skinless Swordfish fillet
2 bunches red chard, stemmed, and cut into large pieces
1/2 cup Lime Olive Oil Dressing, recipe follows
1/2 cup olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1
Cut the cucumbers in half lengthwise and then slice across the width into 1/2-inch half moons.
2
Sprinkle with salt and let sit in a colander for 20 to 30 minutes.
3
Combine the cilantro, Achiote, orange juice, lime juice, garlic and peppercorns in a blender.
4
Puree until smooth.
5
Cut the swordfish into 1 1/2-inch chunks and place in a nonreactive bowl.
6
Pour over the cilantro marinade and let sit 20 to 30 minutes.
7
Preheat the grill or broiler.
8
Grill chard, transfer to a large bowl and toss with lime dressing.
9
Thread alternating swordfish and cucumber chunks on skewers.
10
Grill or broil about 1 1/2 minutes per side.
11
Line a serving platter or plates with the chard.
12
Top with the skewers and serve.
13
Whisk together the olive oil, lime juice, salt and pepper.
14
Serve.

891

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 15 ingredients. The key ingredients include: 6 pickling cucumbers, ends trimmed and peeled, Salt, 2 bunches cilantro, leaves only, 3 ounces Achiote paste, and more.

Yes, Skewered Marinated Swordfish and Cucumber 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!

Skewered Marinated Swordfish and Cucumber

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions