Best 6 Swordfish Kabobs Recipes

SWORDFISH KABOBS WITH BALSAMIC GLAZE

Steps:

• If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
• Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.
• Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers.
• Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
• Serve hot!

SWEET AND SOUR GRILLED SWORDFISH KABOBS

Steps:

• If using bamboo skewers, soak in water for 30 minutes.
• Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
• Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
• When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.

SWORDFISH SHRIMP KABOBS

Steps:

• In a small bowl, combine the oil, vinegar and seasonings. Place 3 tablespoons in a large resealable plastic bag; add swordfish and shrimp. Seal bag and turn to coat; refrigerate for up to 1 hour. Set remaining marinade aside for basting., On four metal or soaked wooden skewers, thread the swordfish, tomatoes, shrimp, onion and yellow pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes. Baste with some of reserved marinade. Grill 3-4 minutes longer or until fish just turns opaque and shrimp turn pink, turning and basting frequently.

SWORDFISH KABOBS

Steps:

• Combine garlic, cumin, chili powder, vinegar, molasses, and orange and lime juices in a small saucepan; bring to a boil over high heat. Boil for 2 minutes, remove from heat, and set aside. Halve lemons crosswise, and cut each half into 4 wedges.
• On each of six long metal skewers, arrange 4 lemon wedges, 3 bay leaves, 3 pieces of fish, and 2 tomatoes. Kabobs can be prepared up to this point and refrigerated for up to 6 hours before cooking.
• Heat grill to medium hot. Sprinkle kabobs with the salt and pepper, and spoon glaze over them. Grill until fish is opaque to the center and lightly charred, 3 to 4 minutes per side; brush with glaze several times while cooking. Remove skewers, and serve.

SWORDFISH/TUNA KABOBS

Steps:

• No need to remove skin of the swordfish. Cube the fish into approx. 1 and 1/2 inch cubes. Put into a ziplock-type bag with the washed whole basil leaves, olive oil and soy sauce. If you like to, add a bit of salt and some freshly ground pepper. Marinate for 15 minutes to half an hour. Place the fish (and basil leaves if you want) onto the skewers. Grill on an outdoor grill or indoors if you like. When they turn brown, turn once. Cook til the second side is brown. This does not take long so watch the fish. Remove and serve with rice and a vegetable, I like asparagus. You can warm the marinade on the stove until it has "cooked through". I generally bring it to almost a boil and than lower the heat to a simmer. Serve it with the fish and rice.

SWORDFISH KABOBS

Steps:

• 1. In a food processor, combine the olive oil, lemon juice, chopped onion, parsley, paprika, bay leaf, pepper, and 2 tablespoons of water. Process until pureed. Pour into a shallow baking dish, and add the swordfish. Toss to coat. cover and marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
• 2. Remove swordfish from marinade and discard the leftover marinade. Drain and blot dry to remove excess marinade. (if desired)
• 3. prepare a fire for grill. Away from the heat source, lightly spray the grill rack or broiler pan with olive oil or cooking spray. Position the grill rack or broiler pan 4/6 inches away from the head source.
• 4. Thread the fish and the bell pepper, tomato, and onion pieces onto the skewers in alternating layers. Arrange the kabobs on the grill rack or broiler pan and season with the salt. Grill or broil, turning every 2 minutes, until the swordfish is opaque throughout when tested with the tip of a knife. About 5/6 minutes. Serve immediately.