This elegant yet simple dish features firm swordfish steaks cut into bite-sized cubes and marinated in a bright mixture of fresh lemon juice, olive oil, salt, and pepper. The fish is threaded onto skewers with softened bay leaves, adding a subtle herbal aroma that complements the rich flavor of the seafood. Under the broiler, the swordfish develops a lightly browned, savory crust while remaining moist and tender inside. It is an excellent choice for summer dinners, casual entertaining, or a quick weeknight meal that feels special. The Mediterranean-inspired flavors are refreshing and robust, making it a versatile main course that pairs beautifully with grilled vegetables or a crisp salad.
Skewered Swordfish
Description
This elegant yet simple dish features firm swordfish steaks cut into bite-sized cubes and marinated in a bright mixture of fresh lemon juice, olive oil, salt, and pepper. The fish is threaded onto skewers with softened bay leaves, adding a subtle herbal aroma that complements the rich flavor of the seafood. Under the broiler, the swordfish develops a lightly browned, savory crust while remaining moist and tender inside. It is an excellent choice for summer dinners, casual entertaining, or a quick weeknight meal that feels special. The Mediterranean-inspired flavors are refreshing and robust, making it a versatile main course that pairs beautifully with grilled vegetables or a crisp salad.Ingredients
Directions
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Cut the swordfish into 1-inch cubes.
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In a shallow dish, combine the onion rings, 2 tablespoons of lemon juice, 2 teaspoons of olive oil, salt, and pepper.
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Add the swordfish cubes to the marinade and stir gently to coat evenly.
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Cover the dish and refrigerate for 4 hours, stirring occasionally to ensure even flavoring.
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While the fish marinates, place the bay leaves in a small bowl and cover with boiling water.
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Let the bay leaves soak for 1 hour to soften them.
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Drain the bay leaves thoroughly and pat them dry with a paper towel.
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Preheat the broiler to high.
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Thread the swordfish cubes and softened bay leaves alternately onto skewers.
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In a small bowl, combine the remaining 2 tablespoons of lemon juice and 2 teaspoons of olive oil.
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Brush the lemon-oil mixture over the swordfish on the skewers.
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Place the skewers on a broiler pan.
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Broil for 8-10 minutes, turning once halfway through, until the fish is lightly browned and cooked through.
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Remove from the broiler and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 294.0kcal
- % Daily Value *
- Total Fat 13.1g21%
- Saturated Fat 2.4g12%
- Cholesterol 98.7mg33%
- Sodium 9843.2mg411%
- Total Carbohydrate 3.8g2%
- Dietary Fiber 0.6g3%
- Sugars 1.4g
- Protein 39.6g80%
* 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
Soaking the bay leaves is crucial as it softens them, making them tender enough to eat and preventing them from burning under the broiler.
If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning.
Swordfish is a dense fish; ensure it is cooked until opaque but still moist. Overcooking can make it dry.
For a variation, you can add minced garlic or chopped fresh parsley to the marinade for extra flavor.
Store leftover swordfish in an airtight container in the refrigerator for up to 2 days. Reheat gently or serve cold in a salad.
