Swordfish And Fruit Kabobs
Colorful swordfish and fruit kabobs combine savory, tender fish with sweet, juicy fruits, perfect for summer grilling and entertaining seafood lovers and fruit enthusiasts alike.
Ingredients
- 1 lb. swordfish steaks, cut into 1-inch pieces ⓘ
- 1/4 cup orange juice ⓘ
- 4 fresh plums or 1 can pineapple chunks (15 1/4 oz.) with juice ⓘ
- 2 Tbsp. finely chopped onion ⓘ
- 2 Tbsp. dry sherry ⓘ
- 2 Tbsp. cooking oil ⓘ
- 1 Tbsp. toasted sesame seed, crushed ⓘ
- 1 clove garlic, minced ⓘ
- 1/4 tsp. salt ⓘ
- 1/8 tsp. pepper
- 1 medium orange, cut into chunks
- 8 green onions, cut into 1 1/2-inch pieces ⓘ
Instructions
- Remove all bones and skin from the fish.
- Cut the fish into 1-inch pieces.
- Place the fish pieces in a plastic bag and set the bag in a bowl.
- Drain the pineapple if using, reserving 1/4 cup of juice.
- In a bowl, combine the orange or pineapple juice, chopped onion, dry sherry, cooking oil, toasted sesame seed, minced garlic, salt, and pepper to make the marinade.
- Pour the marinade over the fish in the bag, close the bag, and refrigerate for 4 to 6 hours, turning occasionally.
- Thread the marinated fish, orange chunks, green onion pieces, and pineapple chunks onto skewers.
- Grill the kabobs until the fish is cooked through and slightly charred, about 8-10 minutes, turning occasionally.
Tips & Substitutions
For optimal flavor, marinate the swordfish for the full 6 hours. If you prefer a different fruit, consider using peaches or mangoes as substitutes for the plums or pineapple. For added depth, sprinkle some fresh herbs like cilantro or basil on the kabobs before grilling. Also, ensure your grill is preheated to achieve a perfect char.
Serving Suggestions
These kabobs are best served hot off the grill. Pair them with a refreshing side like a light salad or coleslaw. For a complete meal, consider serving with a side of Pasta Salad With Shrimp or some grilled vegetables. A chilled white wine complements the flavors beautifully.
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 until warmed through. Avoid microwaving, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Swordfish And Fruit Kabobs contains roughly 1155 calories, with 70g protein, 30g carbohydrates, and 89g fat. It is an excellent source of vitamin D (166% of the Daily Value), protein (139% of the Daily Value), and vitamin C (95% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1982mg per serving (86% 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, you can use frozen swordfish, but ensure it is fully thawed before marinating. This will help the marinade penetrate better, enhancing the flavor. Make sure to pat it dry with paper towels to remove excess moisture before marinating.
What can I substitute for dry sherry?
If you don't have dry sherry, you can use white wine or a mixture of apple cider vinegar and water. Both options will provide a similar acidity and depth to the marinade. Just remember to adjust the quantity to taste, as vinegar can be more potent than sherry.
How do I know when the swordfish is cooked through?
Swordfish is done when it becomes opaque and easily flakes with a fork. The internal temperature should reach 145°F. Avoid overcooking, as it can become dry. Keep an eye on it while grilling, turning occasionally for even cooking.
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).