Grilled Swordfish Skewers
Meaty swordfish cubes marinated in lemon, olive oil, and herbs, threaded onto skewers with peppers and onions, then charred on the grill for a quick Mediterranean-style dinner. Plan ahead: marinate for at least 30 minutes.
Ingredients
- 1.5 lbs swordfish steaks, 1-inch cubes
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 bell pepper (any color), 1-inch pieces
- 1 red onion, 1-inch wedges
- 8 lemon wedges (for serving)
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
In a bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 4 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper to make the marinade.
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2
Add 1.5 lbs 1-inch cubes swordfish steaks to the marinade, toss to coat, and refrigerate for at least 30 minutes and up to 2 hours.
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3
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
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4
Preheat the grill to medium-high heat (about 400-450°F) and lightly oil the grates.
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5
Thread the marinated swordfish onto skewers, alternating with 2 1-inch pieces bell pepper (any color) and 1 1-inch wedges red onion.
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6
Grill the skewers for 4-5 minutes per side, turning once, until the swordfish is opaque and registers an internal temperature of 145°F (63°C) at the thickest piece.
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7
Transfer skewers to a platter, scatter 2 tbsp chopped fresh flat-leaf parsley over the top, and serve immediately with 8 lemon wedges (for serving) on the side.