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  • Writer's pictureTommy Centola

Marinated Swordfish Kabobs

Time for some new fish dishes just in time for Lent. Swordfish is a tasty departure from the fish you find on every restaurant menu.

1 1/4 cups olive oil, plus more for oiling grill

2 tablespoons fresh lemon juice

1 tablespoon kosher salt

1 tablespoon minced fresh thyme

1 tablespoon Creole mustard

1 tablespoon grate garlic (about 6 cloves)

1 tablespoon lemon zest

2 teaspoons minced fresh oregano

1/2 teaspoon fresh ground black pepper

1 cup (1-inch) diced red bell pepper

1 cup ( 1-inch) diced red onion

1/2 pound thick asparagus, trimmed and cut into 1 1/2-inch pieces

1 3/4 pounds swordfish, cut into 1-inch cubes

In a large bowl, whisk together oil, lemon juice, salt, thyme, mustard, garlic, zest, oregano, and black pepper. In another large bowl, combine bell pepper, onion, and asparagus. Pour half of the oil mixture over vegetables, tossing to combine. Add swordfish to remaining oil mixture, toss to combine. Marinade vegetables and fish at room temperature for 30 minutes.

Preheat grill to medium-high heat. (350 to 400℉); brush grill grates with oil.

Alternately thread fish and vegetables onto skewers. Working in batches if necessary, grill kabobs for 3 minutes. Turn kabobs; grill until swordfish is cooked through and vegetables are tender, 3 to 6 minutes more, Serve immediately.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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