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.
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.