Swordfish Kabobs

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  • Total: 8 hr 35 min
  • Prep: 20 min
  • Cook: 8 hr 15 min
  • Yield: 4 servings
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2 pounds of swordfish cut into 1-inch cubes

1 lemon, zested

1 lime, zested

1 orange, zested

2 ounces olive oil

1 tablespoon ground coriander

2 tablespoons chopped flat leaf parsley

1 teaspoon kosher salt

3 Hungarian hot peppers

1 red onion

12 cherry tomatoes


  1. Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours. Cut peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill for about 2 minutes on each side.