Grilled Swordfish Kabobs with vegetables is an easy and tasty summer dinner. Swordfish is meaty, thick and holds up well to grilling. Best of all, it takes just a few minutes of cooking time. No grill? No problem. Use your oven broiler instead.
Grilled Swordfish Kabobs with Vegetables
My goal at the fish market was to buy fresh wild salmon (which I did), but I couldn't resist the glistening fresh swordfish. Temptation won and I happily brought both home.
Once a favorite fish I enjoyed regularly, swordfish has become a rare indulgence. Not because of availability, but because of elevated mercury. I discovered years ago that my mercury levels were off the chart. So while I still love swordfish, I rarely treat myself and suggest you be careful too.
Seafood – Healthy But Choose Carefully
Seafood is an enjoyable part of a healthy diet and a good source of lean protein. But while most fish and shellfish contain trace amounts of mercury, swordfish is on lists for highest mercury levels including shark, tilefish, tuna, king mackerel and orange roughy. I am not writing this to give you one more worry about food, but to help you make best choices you you and your family.
Mercury occurs naturally in our environment. It is also released into the air from industrial pollution. It ends up in our oceans and into the fish we enjoy. As swordfish are large, predatory fish that live a long time, their mercury levels are higher than smaller fish because they are higher on the food chain. Enough tough news. As I said, it’s a welcome treat. And I enjoy every bite when I do eat swordfish.
Prepare the Swordfish Kabobs
Cut your fish and vegetables into good sized chunks, about 1 ¼″ or so in size. If you are using bamboo skewers, soak them in water for 30 minutes to reduce burning the skewers. Otherwise use metal skewers. For vegetables, use zucchini, red onion, colorful bell peppers. Lots of color means lots of good nutrients.
Grill or Broil Swordfish Kabobs
Before grilling, brush kabobs with olive oil and sprinkle with salt and pepper. Grill kabobs on a hot, clean and oiled grill for a minute or two per side, turning them for even cooking. The fish will be golden and a little firm to the touch when done. The edges of the vegetables may be blackened a bit.
For the broiler, set the oven rack one notch down from the highest level. Pre-heat the broiler. Place kabobs on a rimmed baking sheet covered with foil (for easy clean up) and broil, turning occasionally, until the fish golden and a little firm to the touch.
Before serving, drizzle with fresh olive oil and a sprinkle of fresh chopped herbs. Alternatively, serve with a lemony rosemary and mustard vinaigrette as a sauce. The recipe is below. It’s good on a side green salad as well.
Grilled Swordfish Kabobs with Vegetables
- 1 -1 ½ pounds thick swordfish
- 2-3 bell peppers red, orange or yellow combination
- 2 large zucchini
- 1 small red onion
- 1 tablespoon olive oil
- Salt and pepper
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped fresh rosemary or thyme optional
- 1 small garlic clove finely chopped
- salt and pepper
- If using bamboo skewers, soak in water for about 30 minutes to reduce burning, or use thin metal skewers for kabobs. While the skewers are soaking, make the vinaigrette if using. Whisk all vinaigrette ingredients together in a small bowl.
- Trim skin, if any, from fish and discard. Cut fish into approximately 1 ¼″ cubes. Cut peppers into about the same size. Cut zucchini into thick pieces about ¾″ thick. Cut red onion into chunks. It will fall apart, but don’t worry. Work with the pieces. Thread pieces of fish and vegetables onto skewers alternating for color.
- Heat the grill or broiler for a few minutes until hot. Brush kabobs with olive oil and sprinkle with salt and pepper. Grill or broil until done, about 1-2 minutes per side, until the fish is almost firm and the vegetables have crisp brown edges.
- Serve with a brush of fresh olive oil or the vinaigrette.