Swordfish On Skewers
Juicy swordfish skewers infused with lemon, rosemary, and a tangy marinade, perfect for summer grilling or elegant dinners with fresh tomatoes and bold flavors.
Ingredients
Instructions
- Soak 8 long rosemary branches or wooden skewers in water for 15 minutes to prevent burning.
- Cut the swordfish fillets into chunks suitable for skewering.
- In a small bowl, whisk together 2 tablespoons plus 2 teaspoons olive oil, 2 tablespoons chicken broth, 1 teaspoon Worcestershire sauce, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon minced fresh rosemary.
- Season the marinade with salt and pepper to taste.
- Thread the swordfish pieces and thinly sliced plum tomatoes alternately onto the skewers.
- Brush the skewers with the marinade, coating evenly.
- Grill or broil the skewers until the swordfish is cooked through and slightly charred, about 8-10 minutes, turning occasionally.
- Serve hot with additional lemon slices if desired.
Tips & Substitutions
For a more robust flavor, marinate the swordfish pieces for at least 30 minutes before grilling. If you can't find rosemary branches, use metal skewers or soak wooden skewers in water to prevent burning. For a different taste, consider adding a dash of smoked paprika or using lime juice instead of lemon. Pairing with grilled vegetables enhances the Mediterranean flavors.
Serving Suggestions
Serve the swordfish skewers hot off the grill with a side of quinoa or a light salad for a healthy meal. They also pair beautifully with additional lemon slices and a yogurt sauce. For a complete Mediterranean experience, consider serving alongside Barley-Stuffed Cabbage Rolls or a refreshing cucumber salad.
Storage & Reheating
Leftover skewers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a grill or under the broiler for a few minutes until warmed through, being careful not to overcook the fish. Serve with a fresh squeeze of lemon to revive the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Swordfish On Skewers contains roughly 104 calories, with 1g protein, 8g carbohydrates, and 8g fat. It is an excellent source of vitamin C (45% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 590mg per serving (26% 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 a different type of fish for this recipe?
Yes, other firm fish like tuna or salmon can work well in this recipe. Just ensure the cooking time is adjusted according to the thickness of the fish pieces, as they may vary in cooking time compared to swordfish.
What can I serve with swordfish skewers?
These skewers pair well with a variety of sides. Consider serving them with grilled vegetables, a fresh Mediterranean salad, or a side of couscous. For a heartier option, try them alongside Eggplant And Angel Hair Pasta for a balanced meal.
How do I know when the swordfish is fully cooked?
Swordfish is done when it becomes opaque and flakes easily with a fork. An internal temperature of 145°F (63°C) is recommended for safety. Be careful not to overcook, as it can become 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).