Swordfish and Vegetable Kebabs You Can Pull Off Indoors or Outdoors
Make these grilled swordfish and vegetable kebabs for dinner. With a swordfish marinade of olive oil, salt, dried cilantro, cayenne, garlic powder, and dried parsley you’ll be licking the plate clean.
Servings: 2 people
Ingredients
Swordfish Marinade
- ¾ pound swordfish steak ,bloodline and skin removed, cut into 1-inch cubes. Can't find swordfish? Mahi Mahi works well in this recipe.
- 8 cherry tomatoes
- 1 yellow bell pepper ,ribs and seeds removed, cut into 1-inch sections
- 1 red onion ,peeled cut into 1-inch diameter pieces
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons dried cilantro
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 Tablespoon dried parsley
- dash of kosher salt
Cilantro-Lime Rice
- ¾ cup long grain brown rice or brown basmati rice ,rinsed
- 1 bay leaf
- 2 Tablespoons fresh cilantro chopped
- 1 Tablespoon fresh lime juice and zest of 1 lime
- 1 teaspoon fresh lemon juice
- 1 Tablespoon extra virgin olive oil
- dash of Kosher salt
For Serving
- 1 lemon ,cut in half
- Naan (optional)
- Sweet Buttermilk Cornbread (optional)
Instructions
- Clean the swordfish: remove skin and bloodline,cut into 1-inch cubes. If your skewers are wood, soak in water for at least 30 minutes before grilling to avoid burning. Cut the pepper and onion into 1-inch by 1-inch pieces. The fish and the vegetables should be the same diameter for even cooking.
Prepare Rice (optional)
- If serving rice with the kebabs, bring a 2 cups of water in a large pot to boil over high heat. Pour in the rice and the bay leaf. Stir and let boil for 30 minutes, uncovered, reduce the heat to prevent overflow. Drain the rice, return to the pot, cover and let set for 10 minutes off the heat. Discard the bay leaf and fluff the rice with a fork.
- Discard the bay leaf and fluff the rice with a fork. Add the cilantro, lime juice and zest, lemon juice, olive oil and salt stirring to combine. Taste and add additional salt, if needed. Cover the pot until you are ready to serve the swordfish kebabs.
Swordfish Marinade
- Whisk together the olive oil, cilantro, cayenne, garlic powder, parsley and salt.
- Assemble kebabs: alternate vegetables and swordfish, skewer the ingredients, leaving 2-inches open on each end of the skewer. Repeat this process until all the ingredients are skewed.
- On a baking sheet lined with foil, brush the marinade over the skewers. Let marinate for at least 15 minutes at room temperature or up to 4 hours in the refrigerator.
Grilling the Swordfish Kebabs
- When the fish and vegetables are ready, preheat a grill to medium-high heat. Clean and then brush the grill grates with vegetable (not olive oil!) oil to prevent the chance of sticking. Place the kebabs on the oiled grate, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side
- Remove kabobs from the grill and arrange on the serving tray, allowing to rest for a couple minutes before enjoying.Place the two lemon halves cut side down on the grill to char for 3 minutes. Serve alongside the kebabs, with cilantro-lime rice and store purchased naan. I like to warm the Naan or Sweet Buttermilk Cornbread on the grill, this should take only 30 seconds a side.
Notes
Cooking for Two? How to Store and Serve Leftover Swordfish
Refrigerate cooked swordfish tightly covered for up to 2 days. If it begins to smell "fishy" before that, discard.
Serve cold, cooked swordfish flaked on top of a green salad.
To reheat, place on a baking sheet, cover with foil, and reheat at 275°F for 15 minutes or until heated to 145°F.