lime-cilantro swordfish kebabs
Every household has their old reliable recipes. The ones that appear with some regularity at the dinner table. Recipes that the whole family enjoys which can also be assembled in minutes.
This is one of our favorites. Why? Well, swordfish is arguably one of our favorite varieties of fish. It’s meaty and satisfying. It grills beautifully, without sticking. It can be grilled as a steak or as I’ve done here — kebabbed, so this lovely little marinade coats each chunk of fish and adds flavor to every bite.
Speaking of marinades, this one is very versatile Reserve some in a separate bowl and toss it with fresh vegetable chunks, like zucchini, onions and bell peppers and grill the vegetables right along side the fish.
I actually took the pictures (below) from a few different meals, which is why the side dishes are different. One, I made with grilled zucchini that I marinated in the same combination as the fish. The other was some fresh green beans from my Dad’s garden (thanks, Pop!) and tomatoes provencal. Other good side dishes would be grilled vegetables with feta and faro, black eyed pea salad or confetti corn, but I’m sure you have some thoughts, on that too.
Depending on where you live, swordfish can be (1) expensive, or (2) unavailable. Either way, you have the option to substitute another firm-textured fish for the swordfish. Try halibut, tuna or mahi mahi. (For our Minnesota family, walleye might work, too).
One other note – Seafood Watch advises consumers to look for “harpoon and hand-line caught swordfish from the North Atlantic, eastern Pacific, U.S. and Canada as Best Choices.” Swordfish caught by international longline fleets often snags unwanted bycatch, like sea turtles. (Longline caught swordfish from the U.S. Atlantic and Hawaii have strict bycatch regulations which have resulted in a “Good Alternative” rating by Seafood Watch.
Swordfish is made for the grill -- it's meaty, tender and satisfying. With a simple bright marinade, it's a delicious, quick meal any night of the week.
- 1 lime zested
- 1/2 cup cilantro chopped
- 3 cloves garlic minced
- 1/2-1 jalapeño pepper use half a pepper for milder flavor or the whole thing if you like spice, minced
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon kosher salt
- 1/4 cup olive oil
- 1 1/2 pounds swordfish about 1 inch thick
- wooden or metal skewers
If using wooden skewers, cover with water and let soak for about an hour to prevent them from burning when you put them on the grill. If using metal skewers, skip to the next step.
In a small bowl combine lime zest, garlic, cilantro, jalapeño, black pepper, salt and olive oil. Stir to combine. Set aside.
With a sharp knife, trim the skin from the swordfish. If your fish has a dark bloodline, trim it away and discard. Cut swordfish into large cubes and place them in a bowl. Add the remainder of the marinade to the fish and toss to coat. Let marinate for 15 to 20 minutes.
Heat your grill to a medium high temperature between 375-400 degrees.
Thread the swordfish onto skewers. Grill the fish for 3-4 minutes on one side or until they begin to get grill marks, then turn the kebabs and cook for an additional 3-4 minutes. Watch for hot spots and flare ups.
Remove from grill. Allow the fish to rest for 1-2 minutes then serve.