Fabulous Swordfish Kabobs
Flavorful swordfish kabobs with fresh herbs, peppers, and a tangy lemon marinade, perfect for summer grilling and seafood lovers seeking a light, savory meal.
Ingredients
- 6 to 8 bay leaves
- 1 1/2 lb. swordfish kabobs ⓘ
- 1/2 c. olive oil ⓘ
- 1/2 c. finely chopped onion ⓘ
- 1/4 c. snipped parsley ⓘ
- 2 Tbsp. lemon juice ⓘ
- 2 Tbsp. water ⓘ
- 3 cloves garlic, minced ⓘ
- 1 tsp. thyme ⓘ
- 3 scallions, cut into 3-inch pieces ⓘ
- 1 large red pepper ⓘ
- few dashes hot pepper sauce ⓘ
- 1 pkg. rice pilaf mix ⓘ
- salt ⓘ
Instructions
- Soak bay leaves in water for 1 hour.
- Place swordfish in a large plastic bag inside a bowl.
- Combine olive oil, chopped onion, parsley, lemon juice, water, minced garlic, thyme, hot pepper sauce, salt, and pepper to make marinade.
- Pour marinade over the fish in the plastic bag and seal.
- Add bay leaves and scallion pieces to the bag.
- Refrigerate and marinate for at least 30 minutes.
- Preheat grill to medium-high heat.
- Thread swordfish pieces, red pepper chunks, bay leaves, and scallions onto skewers.
- Grill kabobs, turning occasionally, until fish is cooked through and slightly charred, about 8-10 minutes.
- Prepare rice pilaf mix according to package instructions.
- Serve kabobs with rice pilaf and garnish with additional parsley if desired.
Tips & Substitutions
For enhanced flavor, marinate the swordfish for a few hours instead of just 30 minutes. If you can't find swordfish, mahi-mahi or tuna are excellent substitutes. Feel free to add seasonal vegetables like zucchini or mushrooms to the kabobs for variety. A dash of smoked paprika can also elevate the marinade's taste, complementing the grilled flavor beautifully.
Serving Suggestions
Serve the kabobs over a bed of rice pilaf for a complete meal, adding a side of grilled vegetables or a fresh salad to balance the dish. They pair beautifully with Citrus Seafood Salad for a light and refreshing contrast. A drizzle of extra lemon juice just before serving adds a bright finish.
Storage & Reheating
Store any leftover kabobs in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a grill or in a skillet over medium heat for a few minutes, turning gently until warmed through. Avoid microwaving, as it can make the fish tough.
Nutrition & Diet Analysis (per serving)
Each serving of Fabulous Swordfish Kabobs contains roughly 841 calories, with 18g protein, 85g carbohydrates, and 60g fat. It is an excellent source of vitamin C (266% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (126% of the Daily Value). Note that it is relatively high in sodium, at 681mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen swordfish for this recipe?
Yes, frozen swordfish can be used; just ensure it's fully thawed before marinating. Thaw it overnight in the refrigerator for the best texture. If you're short on time, placing it in a sealed bag and submerging it in cold water for about an hour is also effective.
What can I substitute for bay leaves?
If you don't have bay leaves, you can omit them or use a small amount of dried thyme or oregano for a different flavor profile. While it won't replicate the exact taste, it will still add a nice herbal note to the dish.
How do I know when the swordfish is done cooking?
Swordfish is done when it turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Keep an eye on it while grilling to avoid overcooking, which can make the fish dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).