Succulent Grilled Swordfish Kebabs with Tequila and Key Lime

By Sagegreen
July 14, 2010
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Author Notes: I grew up along the coast of Rhode Island. Fishermen used to gift us fresh catch leaving it wrapped in newspaper and ice at our front door. Sometimes they would take us out on their boats in the summer. I really loved standing out on the gangway of the swordfish boat, because the spray from the ocean would soak us. Because my mother hated the smell of cooking fish inside the house, we would simply broil the fresh steaks on the grill outside with a little butter, lemon and pepper. Simple perfection, that's all that was needed. I came to this recipe when I was hosting friends for the fourth of July several years ago. It was a huge hit. The kebabs just seem to melt in your mouth. They are absolutely succulent. Video link:
- Sagegreen

Food52 Review: Sagegreen's marinade incorporates lots of bright and acidic elements to go with the meaty swordfish. The honey helps them develop a nice caramelized crust. You may want to hold back on the pepper, I found 1/2 teaspoon to be plenty to add a nice spice. - StephanieThe Editors

Serves: 4-6

  • 10-12 wooden skewers soaked in water for 30-45 minutes
  • 2 pounds fresh swordfish steaks, cut into generous inch and a half pieces
  • 1/4 cup olive oil
  • 1/4 cup fresh juice from key limes
  • 1/8 cup tequila
  • 2 tablespoons honey (acacia)
  • 1 tablespoon white basalmic vinegar
  • 1 tablespoon zest of key limes
  • 1/2-1 teaspoons fresh ground white peppercorns, to taste
  • pinch of sea salt or Maldon sea flakes
  • 1 tablespoon scallions, chopped
  • 1 tablespoon flat leaf parsley, chopped
  • 8 key lime wedges for garnish
  1. Mix the oil, juice, tequila, honey, vinegar, salt, pepper, lime zest, and half the chopped herbs together. If you don't have key limes, you can use regular limes.
  2. Add the cut swordfish cubes to the mix and refrigerate for 30-50 minutes.
  3. Put the marinated swordfish cubes on the prepared skewers.
  4. Grill to perfection for about 8 minutes, about 2 minutes per side.
  5. Serve on a bed of rice. Garnish with fresh herbs and lime wedges. Suggested sides include a wilted green salad of swiss chard (light olive oil and lemon with a hint of garlic) and silver queen corn, steamed in the husk.

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