Grilled Swordfish Skewers

Name: Grilled Swordfish Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
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

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.

30 minEasyServes 4360 cal/serving

MediterraneanDinnerGrillPescatarianHigh ProteinLow CarbHalal-friendlyDairy-FreeGluten-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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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

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.
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.
3

If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
4

Preheat the grill to medium-high heat (about 400-450°F) and lightly oil the grates.
5

Thread the marinated swordfish onto skewers, alternating with 2 1-inch pieces bell pepper (any color) and 1 1-inch wedges red onion.
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.
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.

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Questions

How hot should the oil be for Grilled Swordfish Skewers?

For Grilled Swordfish Skewers, the frying oil is held at 450 F (about 230 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Why soak the skewers for Grilled Swordfish Skewers?

Step 3 reads: "If using wooden skewers, soak them in water for at least 20 minutes to prevent burning." Dry wood burns. The soak in step 3 keeps the skewers from catching over the heat; metal skewers need none.

What can I use instead of smoked paprika in Grilled Swordfish Skewers?

The entry for Grilled Swordfish Skewers calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Is Grilled Swordfish Skewers low-carb?

A serving of Grilled Swordfish Skewers carries 14 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

Which part of Grilled Swordfish Skewers can be done ahead?

Everything up to step 2. Step 2 is a built-in pause of 2 hours: "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." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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