Grill/Barbecue
Grilled Soy and Dijon Marinated Swordfish Kababs
Popular on Food52
14 Reviews
gludorf
September 29, 2021
Excellent recipe. I made as written for 1 lb of fresh swordfish chunks and there was more than enough marinade. I typically boil the marinade after use, to serve as a sauce. This was so flavorful, you do not need this extra step but sauce is nice.
I grilled the kebab chunks in a heavy duty, slotted grill pan at ~400-450 degrees for 3 min each side. Check doneness by testing the wobble of the chunks. Remove when the wobble starts to tighten up because it continues to cook off the grill.
Put peppers, red onion, zucchini, and brocolli on the skewers and cook separately.
I grilled the kebab chunks in a heavy duty, slotted grill pan at ~400-450 degrees for 3 min each side. Check doneness by testing the wobble of the chunks. Remove when the wobble starts to tighten up because it continues to cook off the grill.
Put peppers, red onion, zucchini, and brocolli on the skewers and cook separately.
Barbara D.
May 30, 2019
I made this last night, and it was fantastic! I used a lime instead of lemon just for a slightly different taste. I will be making this again! I used red pepper and red onion between the swordfish chunks. For sides I grilled some fresh asparagus from my garden, and baked some wide cut potato pieces tossed with olive oil and kosher salt, in the last 10 minutes I sprinkled them with Parmesan cheese. Delightful dinner!
[email protected]
July 19, 2015
You really marinate fish that long? I've got some gorgeous opah and don't want to over marinate so I'm thinking 20 minutes maximum to marinate.
TasteFood
July 19, 2015
20 minutes is fine too. I posted this recipe a long time ago here at F52, and I am going to adjust the marinating time. Usually I marinate my fish for about 30 minutes.
gludorf
September 29, 2021
I marinated overnight in the refrigerator and the taste of the swordfish stood up perfectly to the marinade. I tend to undercook the fish on the grill so it is pink in the center.
maggiesara
July 15, 2013
Gosh these were delicious. I made one batch as per the recipe last night (with roasted asparagus and a caufliflower-almond sauce), and tonight my plan was to cook up the rest, but I was out of lemons, and so added some yuzu kosho instead. YES! MAN was that good. I broiled the skewers, and ate them wrapped in a tortilla with some asian slaw. Yum.
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