Swordfish Kabobs Recipe

Name: Swordfish Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons Tamari; 1/4 cup Sesame oil; 1/2 teaspoon Ground ginger; 1 tablespoon Finely chopped shallot; 1 Jalepeno, seeded and ribs removed, finely chopped; 3 tablespoons Lemon juice; 1/2 pound Fresh swordfish, thick cut; 1 Red pepper cored and cute note 1/2 inch vertical pieces; 1 Lemon, cut into 1/8ths wedges; 1/2 Large red onion cut into wedges; 1/4 cup Chopped fresh cilantro

Servings: persons

6 tablespoons Tamari
1/4 cup Sesame oil
1/2 teaspoon Ground ginger
1 tablespoon Finely chopped shallot
1 Jalepeno, seeded and ribs removed, finely chopped
3 tablespoons Lemon juice
1/2 pound Fresh swordfish, thick cut
1 Red pepper cored and cute note 1/2 inch vertical pieces
1 Lemon, cut into 1/8ths wedges
1/2 Large red onion cut into wedges
1/4 cup Chopped fresh cilantro

1
Put the first 6 items in a blender And blend until smooth and emulsified. Check the heat factor on the jalepeno before blending and adjust. Some are hotter than others! Alternatively, you can put pieces on the skewers and leave out of the marinade.
2
Cut the swordfish into square pieces of even size. Be sure to cut off the skin if the fishmonger left it on.
3
Place the fish in a zip lock baggie with about 1/4 cup of the dressing to marinate. Should not marinate more than an hour.
4
Turn the grill on medium high and assemble the kabobs. Alternate each item, Interspersing the swordfish. Grill about 5 minutes and then turn.
5
Serve on rice, with a drizzle of some more of the dressing, and toss cilantro on top. Save the rest of the dressing for the broccoli salad or another feast

160

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 11 ingredients. The key ingredients include: 6 tablespoons Tamari, 1/4 cup Sesame oil, 1/2 teaspoon Ground ginger, 1 tablespoon Finely chopped shallot, and more.

Yes, Swordfish Kabobs 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!

Swordfish Kabobs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions