These Swordfish Kebobs are a vibrant, restaurant-quality meal that comes together quickly for a delightful dinner. The firm texture of the swordfish pairs beautifully with the sweetness of canned pineapple chunks and the pop of cherry tomatoes. Marinated in a simple blend of olive oil, fresh garlic, lime juice, and cilantro, the fish absorbs bright, herbal flavors that stand up well to high-heat grilling or broiling. This dish is perfect for summer barbecues or weeknight suppers when you want something healthy yet indulgent. The combination of savory seafood and tropical fruit creates a balanced flavor profile that is both refreshing and satisfying. Serve with rice or a crisp green salad for a complete Mediterranean-inspired feast.
Swordfish Kebobs
Description
These Swordfish Kebobs are a vibrant, restaurant-quality meal that comes together quickly for a delightful dinner. The firm texture of the swordfish pairs beautifully with the sweetness of canned pineapple chunks and the pop of cherry tomatoes. Marinated in a simple blend of olive oil, fresh garlic, lime juice, and cilantro, the fish absorbs bright, herbal flavors that stand up well to high-heat grilling or broiling. This dish is perfect for summer barbecues or weeknight suppers when you want something healthy yet indulgent. The combination of savory seafood and tropical fruit creates a balanced flavor profile that is both refreshing and satisfying. Serve with rice or a crisp green salad for a complete Mediterranean-inspired feast.Ingredients
Directions
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In a small bowl, whisk together olive oil, finely minced garlic, lime juice, chopped cilantro, salt, and pepper to create the marinade.
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Cut the swordfish into 1 1/2-inch cubes and place them in a shallow dish. Pour half of the marinade over the fish and toss to coat evenly. Let marinate for 10-15 minutes.
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While the fish marinates, thread the swordfish cubes, cherry tomatoes, and drained pineapple chunks alternately onto skewers, leaving a small space between each piece for even cooking.
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Preheat your grill or broiler to high heat. If using a grill, oil the grates to prevent sticking.
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Brush the kebobs with the remaining marinade. Grill or broil for 4-5 minutes per side, or until the swordfish is opaque and flakes easily with a fork and the pineapple is lightly charred.
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Remove from heat and serve immediately while hot.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 402.3kcal
- % Daily Value *
- Total Fat 45.0g70%
- Saturated Fat 6.3g32%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
Ensure pineapple chunks are well-drained to avoid excess moisture steaming the fish instead of grilling it.
Swordfish is a firm fish that holds up well to high heat, but avoid overcooking to keep it moist. It should be just opaque in the center.
For a vegan variation, substitute the swordfish with large chunks of extra-firm tofu or portobello mushrooms.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
