Herbed Swordfish and Shiitake Kebabs

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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Vegetable oil, for the grill

1/2 cup plus 1 tablespoon extra-virgin olive oil

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

2 tablespoons chopped scallions

2 tablespoons red wine vinegar

1 clove garlic

1/4 teaspoon red pepper flakes

Kosher salt

2 pounds center-cut swordfish, skin removed, cut into 1-to-1 1/2-inch pieces

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

4 ounces shiitake mushrooms, stemmed and halved or quartered if large

1 red onion, quartered


  1. Preheat a grill to medium and brush the grates with vegetable oil. Combine 1/2 cup olive oil, the parsley, cilantro, scallions, vinegar and garlic in a blender and pulse until combined. Add the red pepper flakes and season with salt. Pour half of the herb oil into a bowl; set aside for serving.
  2. Toss the swordfish with the remaining 1 tablespoon olive oil, the cumin and coriander in a bowl; season with salt. Thread the swordfish, mushrooms and red onion onto eight 10-inch skewers. Grill the kebabs until just marked, about 2 minutes per side, then continue cooking, turning and brushing with the remaining herb oil, until just cooked through, 5 to 6 more minutes. Drizzle with the reserved herb oil.

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