Grilled Swordfish with Squash Skewers are a simple yet delicious dinner. They're created with juicy swordfish chunks and fresh zucchini or summer squash slices. We marinated the fish in a mild lemon and herb sauce before grilling it to bring up a nice charred flavour that complements the soft fish.
Cook Time: 10 min Prep Time: 25 min Total Time: 35 min
Preparation1. Fire up your grill to a medium heat.
2. If opting for wooden skewers, immerse them in water for 20 minutes to prevent burning.
3. In a shallow dish, mix together lemon juice, olive oil, rosemary, salt, and pepper to create your marinade.
4. Bathe the swordfish cubes in this marinade, ensuring each piece is well-coated.
5. Cover the dish with plastic wrap and place it in the refrigerator to marinate for 15 minutes.
6. Thread the marinated swordfish and sliced squash onto the skewers, alternating between the two.
7. Place the skewers on a lightly oiled grill rack.
8. Grill for about 5 minutes on each side, until the swordfish is opaque throughout.
9. Serve immediately, and savour the blend of smoky, tangy, and fresh flavours.Ingredients* 2 tablespoons of fresh lemon juice
* 1 tablespoon of extra-virgin olive oil
* 1 tablespoon of freshly chopped rosemary (or 1 teaspoon if you're using dried)
* 1/2 teaspoon of sea salt
* 1/4 teaspoon of freshly ground black pepper
* 450 grams of swordfish steaks, cut into cubes of approximately 3 cm
* 1 small zucchini or summer squash, sliced into 6 mm-thick rounds
Grilled Swordfish with Squash Skewers are a simple yet delicious dinner. They're created with juicy swordfish chunks and fresh zucchini or summer squash slices. We marinated the fish in a mild lemon and herb sauce before grilling it to bring up a nice charred flavour that complements the soft fish.
| Cook Time: | 10 min |
| Prep Time: | 25 min |
| Total Time: | 35 min |
Preparation
1. Fire up your grill to a medium heat.
2. If opting for wooden skewers, immerse them in water for 20 minutes to prevent burning.
3. In a shallow dish, mix together lemon juice, olive oil, rosemary, salt, and pepper to create your marinade.
4. Bathe the swordfish cubes in this marinade, ensuring each piece is well-coated.
5. Cover the dish with plastic wrap and place it in the refrigerator to marinate for 15 minutes.
6. Thread the marinated swordfish and sliced squash onto the skewers, alternating between the two.
7. Place the skewers on a lightly oiled grill rack.
8. Grill for about 5 minutes on each side, until the swordfish is opaque throughout.
9. Serve immediately, and savour the blend of smoky, tangy, and fresh flavours.
2. If opting for wooden skewers, immerse them in water for 20 minutes to prevent burning.
3. In a shallow dish, mix together lemon juice, olive oil, rosemary, salt, and pepper to create your marinade.
4. Bathe the swordfish cubes in this marinade, ensuring each piece is well-coated.
5. Cover the dish with plastic wrap and place it in the refrigerator to marinate for 15 minutes.
6. Thread the marinated swordfish and sliced squash onto the skewers, alternating between the two.
7. Place the skewers on a lightly oiled grill rack.
8. Grill for about 5 minutes on each side, until the swordfish is opaque throughout.
9. Serve immediately, and savour the blend of smoky, tangy, and fresh flavours.
Ingredients
* 2 tablespoons of fresh lemon juice
* 1 tablespoon of extra-virgin olive oil
* 1 tablespoon of freshly chopped rosemary (or 1 teaspoon if you're using dried)
* 1/2 teaspoon of sea salt
* 1/4 teaspoon of freshly ground black pepper
* 450 grams of swordfish steaks, cut into cubes of approximately 3 cm
* 1 small zucchini or summer squash, sliced into 6 mm-thick rounds
* 1 tablespoon of extra-virgin olive oil
* 1 tablespoon of freshly chopped rosemary (or 1 teaspoon if you're using dried)
* 1/2 teaspoon of sea salt
* 1/4 teaspoon of freshly ground black pepper
* 450 grams of swordfish steaks, cut into cubes of approximately 3 cm
* 1 small zucchini or summer squash, sliced into 6 mm-thick rounds
Servings: swordfish kebab
Serves a company of four.
Nutrition Information per Serving:
- Energy: 177 kcals
- Fats: 8 grams, predominantly monounsaturated
- Cholesterol: 44 milligrams
- Carbohydrates: 2 grams
- Proteins: 23 grams
- Sodium: 370 milligrams
Frequently Asked Questions:
Can I use other fish instead of swordfish?
You may easily substitute tuna or mahi-mahi; the flavour will be identical.
How can I cook without a grill?
No worries. You can use a griddle pan on your stove to cook the skewers instead.
How long can I marinate the swordfish?
At least 15 minutes, but up to 2 hours, can bring out even more flavour.
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