Succulent Grilled Swordfish Kebabs with Tequila and Key Lime

July 14, 2010
1 Ratings
  • Serves 4-6
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 —Sagegreen

Test Kitchen Notes

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. - Stephanie —The Editors

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Sagegreen
  • TiggyBee
  • healthierkitchen

5 Reviews

Sagegreen June 30, 2011
This shouldn't be in the raw food contest, sorry. Have been having trouble with the site today!
Sagegreen March 18, 2011
Our local TV station in Springfield MA invited me to cook this recipe on air live today. It went really well!
TiggyBee March 18, 2011
healthierkitchen March 18, 2011
Sagegreen July 22, 2010
Thank you for the editor's pick! It is quite an honor to be selected. If you are not a big fan of lots of black pepper, than please do cut back, as Stephanie suggests.