Swordfish is a firm-fleshed fish with a mildly sweet flavor, perfect for cutting into cubes and grilling for an easy weeknight meal. Although it’s on the list of fish that can be high in mercury, it’s a great protein source, and abundant in minerals and vitamins. If time permits, you can marinate the pieces of fish for up to 30 minutes. Being short on time, I generously coated the cubes with olive oil, salt and pepper before grilling. Serve hot with your favorite salsa. I served the grilled swordfish with a spicy pineapple salsa alongside the skewers with some fragrant jasmine rice.
- 3 tablespoons extra-vigin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound swordfish cut into 2 inch cubes
- 1 large zucchini cut into rounds
- 1 large summer squash cut into rounds
- Juice of a lime
- Your favorite salsa!
- Preheat a grill over medium-high heat or heat a grill pan on the stove top. If using wooden skewers, soak in water for at least 30 minutes before grilling so they don't burn.
- Thread the swordfish cubes onto the skewers, alternating with the zucchini and summer squash or other vegetables of choice. Coat the swordfish and vegetables with olive oil, salt and pepper.
- Brush the grill grates with oil. Place the kebabs on the grill or in the grill-pan and cook until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side. If using a grill-pan, toward the end of grilling add a couple of tablespoons of the juice from the salsa or fresh lime juice and let the steam finish cooking the kabobs. Serve with the salsa.
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