Swordfish Kabobs with Balsamic Glaze

Total Time:
30 min
10 min
20 min

8 skewers

  • 2/3 cup extra-virgin olive oil, plus more for oiling the grill grates
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly cracked black pepper
  • 2 pounds swordfish, cut into 1-inch pieces
  • 1 medium head fennel, cut into 1-inch pieces
  • 1 pint grape or cherry tomatoes
Watch how to make this recipe.
  • Special equipment: 8 metal or wooden skewers

  • If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.

  • Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.

  • Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers.

  • Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.

  • Serve hot!

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