Why You’ll Love Lemon Pepper Grilled Swordfish Kabobs Recipe
These swordfish kabobs are simple enough for a weeknight dinner but special enough for entertaining. The lemon pepper marinade adds bright, savory flavor without overpowering the fish. Because swordfish is firm and meaty, it holds up beautifully on skewers and cooks quickly on the grill.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 swordfish steaks, about 6 ounces each, 1-inch thick
2 tablespoons olive oil
2 teaspoons lemon zest
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons anchovy paste or minced anchovies
1 tablespoon chopped fresh thyme
8 wooden skewers
2 lemon wedges, for serving
Directions
Cut the swordfish into 1-inch cubes and place them in a resealable bag.
Add olive oil, lemon zest, black pepper, anchovy paste, and thyme. Seal the bag and gently massage until the fish is evenly coated.
Refrigerate for 30 minutes.
Meanwhile, soak the wooden skewers in water.
Heat a grill or grill pan to medium-high heat.
Thread the swordfish cubes onto the skewers.
Grill for about 2 minutes per side, or until just cooked through.
Transfer to a plate and serve with fresh lemon wedges.
Servings and timing
Servings: 4
Yield: 8 kabobs
Prep time: 35 minutes
Cook time: 10 minutes
Total time: 45 minutes
Variations
Use mahi-mahi, salmon, tuna, halibut, or scallops instead of swordfish.
Add minced garlic to the marinade for extra savory flavor.
Swap thyme for parsley, oregano, or rosemary.
Serve the kabobs over rice, salad, couscous, or grilled vegetables.
Add vegetables like bell peppers, zucchini, or red onion between the fish cubes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat until warmed through. You can also enjoy the fish cold over a salad.
Avoid microwaving for too long, since swordfish can become dry.
FAQs
Can I make swordfish kabobs ahead of time?
Yes. You can cut the swordfish and prepare the marinade ahead, but marinate the fish for only 30 minutes to 4 hours.
How long should swordfish marinate?
About 30 minutes is enough for great flavor. Do not marinate longer than 4 hours.
Can I use metal skewers?
Yes. Metal skewers work well and do not need soaking.
Do I have to soak wooden skewers?
Yes. Soaking helps prevent them from burning on the grill.
How do I know swordfish is cooked?
It should be opaque, firm, and just cooked through.
Can I cook these without a grill?
Yes. Use a grill pan or a hot skillet on the stovetop.
What can I serve with swordfish kabobs?
Rice, salad, roasted vegetables, couscous, potatoes, or grilled bread all work well.
Can I use frozen swordfish?
Yes. Thaw it fully in the refrigerator, then pat it dry before marinating.
What can I use instead of anchovy paste?
You can use minced anchovies or leave it out and add a pinch of salt.
Can I add vegetables to the skewers?
Yes. Bell peppers, zucchini, cherry tomatoes, and onions are great options.
Conclusion
Lemon pepper grilled swordfish kabobs are quick, fresh, and full of bright flavor. With a short marinade and fast grilling time, this recipe is an easy way to make a seafood dinner that feels light, satisfying, and impressive.
