Citrus Marinated Swordfish Kabobs, with onions and red and green bell peppers are quick and easy to prepare, and can be grilled on a BBQ outside, or inside on a griddle.
My husband bought a small swordfish steak. ONE. There are two of us. Go figure! Swordfish can be a bit expensive (one 7 ounce piece of swordfish cost just under $10), so I needed to figure out something to do with just one piece of fish (cause I sure wasn’t going back to the store for another). Then it came to me… kabobs! By cutting it into smaller pieces and adding vegetable chunks, there would be plenty for BOTH of us! Aha!
I have used swordfish before, including in my recipe for Swordfish in Lemon Garlic Sauce, but I wanted to try something different. I recently had made a citrus Dijon salad dressing for a mixed green salad. It was so good I decided it would be a PERFECT sauce to make with swordfish kabobs, so I decided to go for it!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Citrus Marinated Swordfish Kabobs
Cut the swordfish steak into 16 bite sized cubes (4 used per skewer).
Cut the red and green bell peppers and the red onion into approximate 2″ pieces (about the same size as the swordfish cubes).
Threading The Kabobs
Thread the swordfish and vegetable pieces onto skewers, alternating vegetables and fish. If you are grilling indoors on flat surface / griddle, there is no need to treat skewers.
NOTE: If grilling the citrus marinated swordfish kabobs outside using wood skewers, you will need to soak the wooden skewers for 30 minutes fully submerged in water. Do this step prior to adding the fish and veggies, to prevent burning the skewers up, once over an open flame.
Mix together the ingredients for the citrus marinade. Brush sauce onto the kabobs, covering both swordfish and veggies. Turn kabobs to brush both sides with sauce. Let the kabobs “marinate” in the sauce for a bit, while you get your outside BBQ started, or heat up your griddle.
Cooking The Kabobs
Heat the griddle (or outside BBQ) with a tiny bit of oil on medium high heat. Once the grill is hot, add the kabobs. You should hear them sizzle when they hit the hot grill.
Cook for several minutes, then rotate kabobs to other side. Continue cooking (turning to cook all sides), and basting with additional sauce, until swordfish is seared on the outside, and cooked through (6-8 minutes).
TIP: If a piece of the fish isn’t fully touching the griddle, simply use a fork to lightly press it down, to ensure a crisp seared exterior. Sometimes the chunks of veggies prevent a few pieces of swordfish from being seared on outside; this is the best way I’ve found to solve that issue.
Time To EAT!
Once citrus marinated swordfish kabobs are fully cooked through, carefully remove them from the grill, and serve! Each serving is two skewers of swordfish and veggies! I served them with steamed broccoli, yellow squash and carrots, and rice on the side. YUM.
I really hope you will enjoy these citrus marinated swordfish kabobs… we sure did! By using only ONE swordfish steak between the two of us, it saved some money, too! It was a great way to eat a lot of veggies and healthy fish; all in all it was a very light, DELICIOUS meal! Have a fantastic day!
Looking For More SEAFOOD Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have a great variety of seafood recipes you might enjoy, including:
- Chili, Lime & Cumin Cod
- Grilled Lime-Cilantro Shrimp Kabobs
- Pan-Seared Rockfish with Fresh Herbs
- Orange and Rosemary Glazed Salmon
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↓↓ PRINTABLE RECIPE BELOW ↓↓
- 1 swordfish steak (approx. 7 ounces)
- 1 small red bell pepper
- 1 small green bell pepper
- 1/4 small red onion
- 2.5 Tablespoons orange juice (fresh squeezed)
- 1.5 teaspoons orange zest
- 3/4 Tablespoon honey
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon onion powder
- 2.5 Tablespoons vegetable oil
- 2 teaspoons poppyseeds
Cut the swordfish steak into 16 bite sized cubes (4 used per skewer). Cut the bell peppers and onion into approximate 2" wedges (about the same size as the swordfish cubes).
Thread swordfish and vegetables onto skewers, alternating vegetables and fish. If you are grillng indoors on flat surface, no need to treat skewers. If grilling outside and using wood skewers, you will need to soak the wooden skewers for 30 minutes, (fully submerged in water) prior to adding fish and veggies, to prevent burning once over an open flame.
- Mix together the ingredients for the citrus marinade. Brush sauce onto the kabobs, covering both swordfish and veggies. Turn kabobs to brush both sides with sauce. Let the kabobs sit and "marinate" in the sauce for a bit, while you get your outside BBQ started or heat up your griddle.
Heat griddle (or outside BBQ) with a tiny bit of oil on medium high heat. Once hot, add kabobs. You should hear them sizzle once they hit the grill. Cook for several minutes, then rotate kabobs to other side. Continue cooking (turning to cook all sides), and basting with additional sauce, until swordfish is seared on the outside, and cooked through (6-8 minutes). TIP: If a piece of the fish isn't fully touching the griddle, simply use a fork to lightly press it down, to ensure a crisp seared exterior. Sometimes the veggies prevent a few piecesfrom being seared on outside; this is the best way I've found to solve that issue.
Once kabobs are fully cooked through, carefully remove them from the grill, and serve! Enjoy!
Here’s one more to in on your Pinterest boards!
