Recipe courtesy of Mary Sue Milliken and Susan Feniger

Skewered Marinated Swordfish and Cucumber

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Cook: 30 min
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6 pickling cucumbers, ends trimmed and peeled


2 bunches cilantro, leaves only

3 ounces Achiote paste

1/2 cup freshly squeezed orange juice

1/2 cup freshly squeezed lime juice

8 garlic cloves, roughly chopped

1 1/2 tablespoons black peppercorns

2 pounds skinless Swordfish fillet

2 bunches red chard, stemmed, and cut into large pieces

1/2 cup Lime Olive Oil Dressing, recipe follows


1/2 cup olive oil

2 tablespoons freshly squeezed lime juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper


Cut the cucumbers in half lengthwise and then slice across the width into 1/2-inch half moons. Sprinkle with salt and let sit in a colander for 20 to 30 minutes. Combine the cilantro, Achiote, orange juice, lime juice, garlic and peppercorns in a blender. Puree until smooth. Cut the swordfish into 1 1/2-inch chunks and place in a nonreactive bowl. Pour over the cilantro marinade and let sit 20 to 30 minutes. Preheat the grill or broiler. Grill chard, transfer to a large bowl and toss with lime dressing. Thread alternating swordfish and cucumber chunks on skewers. Grill or broil about 1 1/2 minutes per side. Line a serving platter or plates with the chard. Top with the skewers and serve.


Whisk together the olive oil, lime juice, salt and pepper. Serve.

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