Lemon-Herb Swordfish Kebabs

Main Course

Recipe courtesy of Good Catch

Serves 4

  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon extra-virgin olive oil plus more for brushing
  • 1 large lemon, zested and juiced
  • Coarse salt and freshly ground black pepper, to taste
  • 1½ pounds swordfish steaks cut into 2-inch cubes
  • Bamboo skewers, soaked in water for at least 1 hour

Lemon-Herb Swordfish Kebabs

  Lemon-Herb Swordfish Kebabs

Click image to enlarge


Combine parsley, rosemary, oil, lemon zest, and a pinch of salt and pepper in a large bowl, stirring to combine. Add swordfish cubes, tossing to coat. Cover tightly and refrigerate at least 3 hours and up to 6 hours.
Thread swordfish cubes onto skewers.
Preheat a large grill pan to medium-high. Brush pan with oil.
Place skewers on pan and sear 3 to 4 minutes, then flip and cook 3 to 4 minutes more, until swordfish is opaque and just cooked through.
Sprinkle lemon juice over fish just before serving.


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