Swordfish Kabobs Recipe

Name: Swordfish Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 pounds of swordfish cut into 1-inch cubes; 1 lemon, zested; 1 lime, zested; 1 orange, zested; 2 ounces olive oil; 1 tablespoon ground coriander; 2 tablespoons chopped flat leaf parsley; 1 teaspoon kosher salt; 3 Hungarian hot peppers; 1 red onion; 12 cherry tomatoes

Servings: persons

2 pounds of swordfish cut into 1-inch cubes
1 lemon, zested
1 lime, zested
1 orange, zested
2 ounces olive oil
1 tablespoon ground coriander
2 tablespoons chopped flat leaf parsley
1 teaspoon kosher salt
3 Hungarian hot peppers
1 red onion
12 cherry tomatoes

1
Place swordfish in a non-reactive container.
2
Whisk together zest, olive oil, coriander, herbs and salt.
3
Pour marinade over swordfish and let marinate in refrigerator for 8 hours.
4
Cut peppers and onions into 1-inch squares.
5
Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato.
6
Brush with marinade and grill for about 2 minutes on each side.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 pounds of swordfish cut into 1-inch cubes, 1 lemon, zested, 1 lime, zested, 1 orange, zested, 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.

Swordfish Kabobs

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