Swordfish Skewers with Arugula Salad Recipe

Name: Swordfish Skewers with Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp olive oil; 3 tbsp fresh lemon juice; 4 tbsp finely chopped parsley; 1 tsp chili powder, to taste; 4 swordfish steaks, each weighing about 8 oz (225g), deboned and skinned, if necessary, and cut into 1 in (2.5 cm) cubes; 2 orange, yellow or red bell peppers, cored, seeded, and cut into 1 in. (2.5 cm) pieces; 1/2 cup extra virgin olive oil; 4 tbsp balsamic vinegar; 2 garlic cloves, finely chopped; Salt and freshly ground black pepper; 1 bunch arugula, well-rinsed and finely chopped; Long metal skewers

Servings: persons

6 tbsp olive oil
3 tbsp fresh lemon juice
4 tbsp finely chopped parsley
1 tsp chili powder, to taste
4 swordfish steaks, each weighing about 8 oz (225g), deboned and skinned, if necessary, and cut into 1 in (2.5 cm) cubes
2 orange, yellow or red bell peppers, cored, seeded, and cut into 1 in. (2.5 cm) pieces
1/2 cup extra virgin olive oil
4 tbsp balsamic vinegar
2 garlic cloves, finely chopped
Salt and freshly ground black pepper
1 bunch arugula, well-rinsed and finely chopped
Long metal skewers

1
Whisk together the olive oil, lemon juice, parsley, and chili powder in a large glass or ceramic bowl.
2
Add the swordfish pieces and stir gently.
3
Cover and marinate in the refrigerator for 30 minutes to 1 hour, turning the fish cubes over once.
4
When ready to cook, preheat the broiler and position the broiler rack 4in (10cm) from the heat.
5
Oil 8 long metal skewers.
6
Thread the fish and peppers on to the skewers.
7
Broil the skewers for 58 minutes, brushing with the marinade and turning occasionally, until the fish is cooked through and flakes easily.
8
(Alternatively, cook the skewers on an outdoor grill.)
9
Meanwhile, to make the arugula salad, whisk the oil, vinegar, garlic, and salt and pepper to taste in a large bowl.
10
Add the arugula and toss.
11
Put any remaining marinade in a small pan and boil rapidly for a minute.
12
Serve the fish with the marinade spooned over it, accompanied by salad.

836

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 12 ingredients. The key ingredients include: 6 tbsp olive oil, 3 tbsp fresh lemon juice, 4 tbsp finely chopped parsley, 1 tsp chili powder, to taste, and more.

Yes, Swordfish Skewers with Arugula Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Swordfish Skewers with Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions