Swordfish Kebabs with Coconut Milk Recipe

Name: Swordfish Kebabs with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, quartered; 1 cup unsweetened coconut milk; 6 garlic cloves, chopped; 1/2 green bell pepper, chopped; 1/4 cup chopped parsley; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 1/2 pounds swordfish, cut into 2-inch cubes; 1 large red bell pepper, cut into 1-inch squares

Servings: persons

1
In a blender, combine 1 of the quartered onions with the coconut milk, garlic, green pepper, parsley, olive oil, salt and black pepper; puree until smooth.
2
The mixture should be highly seasoned.
3
Scrape the marinade into a large bowl.
4
Add the swordfish cubes and toss to coat.
5
Cover and refrigerate 3 to 4 hours, stirring 2 or 3 times.
6
Light a grill.
7
Thread the swordfish cubes onto 4 long, thick metal or bamboo skewers, alternating the fish with pieces of the remaining onion and the red pepper.
8
Reserve the marinade.
9
Grill the swordfish kebabs over a hot fire for about 12 minutes, turning them often and basting them frequently with the reserved marinade; the kebabs are done when they are lightly browned all over and the fish and vegetables are just cooked through.
10
Serve at once.

361

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 10 ingredients. The key ingredients include: 2 medium onions, quartered, 1 cup unsweetened coconut milk, 6 garlic cloves, chopped, 1/2 green bell pepper, chopped, and more.

Yes, Swordfish Kebabs with Coconut Milk 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 Kebabs with Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions