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Swordfish Kebabs

Swordfish Kebabs

Swordfish Kebabs
Swordfish Kebabs
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Swordfish Kebabs
  • 1-2 lbs. fresh swordfish or nice firm white fish (cut into 1 ½” thickness)
  • 10-oz. canned heart of palms
  • 1 large zucchini
  • 1 large red bell pepper
  • 4 T. extra virgin olive oil
  • 2 T. clove garlic
  • ⅓ c. fresh lemon juice
  • Salt and black pepper
  1. Wash the swordfish and dry delicately with a clean cloth. Dice into cubes, season.
  2. Cut the heart of palm, zucchini and bell pepper into even size cubes and season.
  3. In a bowl, combine the olive oil, garlic and lemon juice with some salt and pepper.
  4. Place the fish and veggies in the bowl and let set for about 2 hours.
  5. If using wooden skewers, soak them in water for 30 minutes to keep them from burning on grill.
  6. Place on the skewers: fish, palm hearts, zucchini, and peppers.
  7. Place on hot grill and baste with leftover olive oil mixture. Cook about 8-10 minutes, turning once.

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