Swordfish Kabobs Recipes

SWORDFISH SKEWERS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally.

LEMON PEPPER GRILLED SWORDFISH KABOBS

Steps:

• Cut swordfish into 1-inch cubes then add to a resealable plastic bag. Add the olive oil, lemon zest, black pepper, anchovy paste and thyme to the bag then seal. Gently massage the bag until the marinade is well mixed and the fish coated. Place the bag onto a plate and refrigerate for 1 hour.
• Meanwhile, submerge the skewers in water so they soak.
• After 1 hour, heat grill to medium-high heat (or place a grill pan over medium heat).
• Divide the swordfish cubes between each skewer then grill until just cooked through, about 2 minutes per side. Transfer to a serving plate and squeeze lemon juice over the fish.

CITRUS MARINATED SWORDFISH KABOBS

Steps:

• Cut the swordfish steak into 16 bite sized cubes (4 used per skewer). Cut the bell peppers and onion into approximate 2" wedges (about the same size as the swordfish cubes).
• Thread swordfish and vegetables onto skewers, alternating vegetables and fish. If you are grillng indoors on flat surface, no need to treat skewers. If grilling outside and using wood skewers, you will need to soak the wooden skewers for 30 minutes, (fully submerged in water) prior to adding fish and veggies, to prevent burning once over an open flame.
• Mix together the ingredients for the citrus marinade. Brush sauce onto the kabobs, covering both swordfish and veggies. Turn kabobs to brush both sides with sauce. Let the kabobs sit and "marinate" in the sauce for a bit, while you get your outside BBQ started or heat up your griddle.
• Heat griddle (or outside BBQ) with a tiny bit of oil on medium high heat. Once hot, add kabobs. You should hear them sizzle once they hit the grill. Cook for several minutes, then rotate kabobs to other side. Continue cooking (turning to cook all sides), and basting with additional sauce, until swordfish is seared on the outside, and cooked through (6-8 minutes). TIP: If a piece of the fish isn't fully touching the griddle, simply use a fork to lightly press it down, to ensure a crisp seared exterior. Sometimes the veggies prevent a few piecesfrom being seared on outside; this is the best way I've found to solve that issue.
• Once kabobs are fully cooked through, carefully remove them from the grill, and serve! Enjoy!

GRILLED SEAFOOD KABOBS

Steps:

• Mix lemon juice, olive oil, mustard, Italian seasoning, hot sauce, salt, and pepper together in a large bowl. Add swordfish, shrimp, and scallops and toss.
• Preheat an outdoor grill for low heat and lightly oil the grate.
• Drain skewers and thread swordfish, shrimp, scallops, bell pepper, onion, squash, mushroom, and pepperoncini in an alternating fashion onto the skewers. Place a lemon piece on the end of each skewer. Brush skewers with any remaining oil mixture.
• Cook skewers on the grill, turning every 5 minutes, until seafood is cooked through, 15 to 20 minutes total.

SWORDFISH KEBABS

Steps:

• Place fish in a large dish.
• Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
• Pour over the fish.
• Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
• Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
• Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
• Serve with plenty of fresh salad.

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 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.

GRILLED SWORDFISH KABOBS RECIPE

Steps:

• Light the grill or heat the broiler.
• Thread the fish cubes alternately with the bay leaves onto 4 large skewers. Put the kabobs on a plate and brush all over with 3 tablespoons of the oil.
• On a large plate, combine the bread crumbs, parsley, salt, and pepper. Holding the kabobs over the plate, pat the crumbs onto the exposed sides of the fish.
• Drizzle with the oil left on the first plate and sprinkle with any crumbs that didn't stick. Brush with the remaining 1½ tablespoons of oil.
• Grill the kabobs over low to moderately low heat, or broil for 8 to 10 minutes, until the bread crumbs are golden and the fish is just done.
• Serve with wine, and enjoy!

SWORDFISH KEBABS

Steps:

• Whisk first 6 ingredients in medium bowl to blend. Add fish and refrigerate at least 1 and up to 4 hours.
• Preheat barbecue (medium heat) or preheat broiler. Drain fish, reserving marinade. Thread fish on skewers alternately with onions, green and bell peppers and mushrooms. Arrange skewers on grill. Grill until swordfish is just cooked through, brushing skewers frequently with marinade, about 5 minutes.

SWORDFISH KABOBS

Steps:

• Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours. Cut peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill for about 2 minutes on each side.

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!