Lemon Pepper Grilled Swordfish Kabobs
- PREP 35min
- COOK 10min
- TOTAL 45min
My family loves these quick and easy swordfish kabobs! Marinating the swordfish adds so much flavor. We recommend marinating for 30 minutes. You can marinate for longer, but no longer than 4 hours.
You Will Need
2 swordfish steaks, about 6 ounces each, 1-inch thick
2 tablespoons olive oil
2 teaspoons lemon zest
1/2 teaspoon freshly ground black pepper
1 ½ teaspoons anchovy paste or minced anchovies
1 tablespoon chopped fresh thyme
8 wooden skewers
2 lemon wedges for serving
Directions
Cut swordfish into 1-inch cubes and add them to a resealable plastic bag.
Add the olive oil, lemon zest, black pepper, anchovy paste, and thyme to the bag and seal. Gently massage the bag until the marinade is well mixed and the fish is coated. Place the bag onto a plate and refrigerate for 30 minutes.
Meanwhile, submerge the skewers in water so they soak.
After 1 hour, heat a grill to medium-high heat (or place a grill pan over medium heat).
Divide the swordfish cubes between each skewer, then grill until just cooked through, for about 2 minutes per side.
Transfer to a serving plate and serve with lemon wedges.
Adam and Joanne's Tips
- Swordfish alternatives: You can use mahi-mahi, salmon, or tuna if you don’t have swordfish. I love checking Monterey Bay Aquarium Seafood Watch to see the best options when buying seafood!
- The nutrition facts provided below are estimates.