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Swordfish Kabobs | Summer Grilling

Swordfish Kabobs | Summer Grilling
1 vote, 4.00 avg. rating (79% score)

The winter holiday season might be the most popular time of year for partying and eating, but there’s nothing like the fun and flavor of a summer barbecue, complete with in-season, garden-fresh dishes. These swordfish kabobs have become a staple in my house this summer. They’re perfect for a weeknight dinner, but also special enough to bring along to the family 4th of July cookout. Also, because you can substitute whatever veggies you have on hand, they’re a great way to use up whatever summer produce is multiplying the fastest in your garden.

grilled swordfish kabobs

Photo/Art by Aimee Seavey
Broiled or grilled (as seen here), these swordfish kabobs are delicious!

Swordfish is an ideal fish for kabobs (and grilling) because it doesn’t fall apart under high temperatures. If you don’t like swordfish, other good varieties for the grill are tuna, halibut, mahi mahi, snapper, and salmon. A good marinade is also key when grilling or broiling fish because it helps keep the fish from drying out. Feel free to use any marinade you like.  I’ve found that a simple combination of olive oil, salt, pepper, and lemon is perfectly fine for truly delicious swordfish, but in this recipe, we’re whisking together olive oil, white wine vinegar, soy sauce, hot sauce, minced garlic, and whatever fresh or dried herbs you prefer. I went with some fresh parsley from my garden and a little herb-seasoned salt.

Because these swordfish kabobs can be broiled, as the original recipe instructs, or grilled, they’re a great choice for any summer meal. If you’re grilling, just remember to oil the grill after it’s had a chance to heat up, but before adding the fish, to prevent sticking. You can do this with a paper towel and some vegetable oil.

grilled fish kabobs

Photo/Art by Aimee Seavey
Swordfish kabobs ready for the grill!

And if you’re broiling, arrange your skewers on a baking sheet lined with aluminum foil (non-stick, if possible) brushed with olive oil. Without the open flame, they won’t get as charred as their grilled counterparts, but the flavor from the marinade is still terrific.

swordfish kabobs

Photo/Art by Aimee Seavey
Broiled swordfish kabobs made with cherry tomatoes, yellow pepper, and red onion.

A little fresh lemon garnish and you’ve got yourself the perfect summer supper.

Do you like seafood kabobs, or do you prefer beef, chicken, or pork? Tell us your favorite combinations!

Swordfish Kabobs Recipe Links

Aimee Seavey

Author:

Aimee Seavey

Biography:

Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for YankeeMagazine.com through blogging and social media outlets.
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