Southeast Asian Swordfish Skewers Recipe

Name: Southeast Asian Swordfish Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 pounds Swordfish; 1 tablespoon lemongrass - tender inner stalks, roughly chopped; 3 cloves garlic - roughly chopped; 1 tablespoon ginger - roughly chopped; 1/4 cup olive oil; 1 teaspoon soy sauce; 1 teaspoon fish sauce; 2 tablespoons rice wine vinegar; 2 teaspoons sambal oelek; 1/2 cup cilatro - roughly chopped; kosher salt + fresh ground pepper; 2 limes - halved; Aleppo pepper (optional)

Servings: persons

1.5 pounds Swordfish
1 tablespoon lemongrass - tender inner stalks, roughly chopped
3 cloves garlic - roughly chopped
1 tablespoon ginger - roughly chopped
1/4 cup olive oil
1 teaspoon soy sauce
1 teaspoon fish sauce
2 tablespoons rice wine vinegar
2 teaspoons sambal oelek
1/2 cup cilatro - roughly chopped
kosher salt + fresh ground pepper
2 limes - halved
Aleppo pepper (optional)

1
In a mini food processor or blender, combine the lemongrass, garlic, ginger, olive oil, soy sauce, fish sauce, vinegar, sambal oelek, and cilantro. Blend until smooth.
2
Place swordfish in a medium glass bowl. Pour marinade over fish, cover, and place in refrigerator for at least one hour, up to 3 hours.
3
When ready to cook, preheat your grill on high for at least 10 minutes. Thread fish onto skewers leaving a little space between pieces of fish. Season liberally with kosher salt & pepper. (note: if using bamboo skewers, soak them in water at least a half hour before using)
4
Turn grill heat to medium high and oil grill grates. Place fish on grill and cook, with lid closed, a total of 6 minutes, rotating every couple of minutes to cook evenly. While cooking fish, place lime halves, cut side down, on grill and cook 3-4 minutes, without moving, until grill marks appear.
5
Remove fish and limes from grill. To serve, squeeze limes over fish & sprinkle with Aleppo pepper, if desired.

157

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 13 ingredients. The key ingredients include: 1.5 pounds Swordfish, 1 tablespoon lemongrass - tender inner stalks, roughly chopped, 3 cloves garlic - roughly chopped, 1 tablespoon ginger - roughly chopped, and more.

Yes, Southeast Asian Swordfish Skewers 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!

Southeast Asian Swordfish Skewers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions