Grilled Soy and Dijon Marinated Swordfish Kababs

July 14, 2010
2 Ratings
  • Serves 6
Author Notes

In college I bartended at Legal Seafood Restaurant in Cambridge, a New England institution. They made a fantastic swordfish kebab. Years later, when I lived in Europe I tried to create a marinade inspired by Legal's kebabs. This is the recipe I came up with, and since then it has been my go-to marinade for grilled fish. It also works well with salmon, halibut or any other steak-like fish. —TasteFood

What You'll Need
  • 1 medium yellow onion, grated, with juices
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup soy sauce
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 2 1/2 pounds swordfish steaks, cut in 1 1/2" chunks
  • 12 bamboo skewers, pre-soaked
  • flat leaf parsley for garnish
  1. Combine onion, olive oil, soy sauce, lemon juice, mustard, pepper and salt in a large bowl; whisk together.
  2. Add fish to marinade and toss gently to coat. Refrigerate for about 30 minutes or up to 1 hour.
  3. Preheat grill or oven broiler. Thread 4 pieces of fish on each skewer.
  4. Grill, turning, until fish is brown and just cooked through, 6-8 minutes. Arrange on platter and garnish with parsley leaves.
  5. Optional: Alternate swordfish chunks with 1" pieces of red onion, red and yellow bell pepper pieces.
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  • Barbara D'Angelo
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  • Sagegreen
  • healthierkitchen
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  • TasteFood

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.
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!
p June 13, 2018
What would you serve these with for 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.
TasteFood July 16, 2013
I'm so happy you enjoyed them. Thanks for commenting!
Guzmadon April 3, 2011
simple and delicious. Thank you for sharing.
Sagegreen July 16, 2010
This sounds wonderfully classic!
healthierkitchen July 14, 2010
Saving this one!
TasteFood July 14, 2010
Hope you like it!
lastnightsdinner July 14, 2010
Mmmm, this sounds wonderful.
TasteFood July 14, 2010