Lime-marinated swordfish kebabs threaded and ready to be grilled.
Want a quick, crowd pleasing seafood dish for your next summer cookout? Try lime-marinated swordfish kebabs.
Officially, I created this recipe for my seafood cookbook Fish Market (Running Press, 2013) but I’ve made variations of it for years. Lime appears often in my seafood cooking. I love the slightly sweet, clean flavor of this citrus and how it adds complexity and life to fish and shellfish. That dash of green zest on a white-hued fish isn’t bad, either.
When I can’t find sustainable, North Atlantic handline or harpoon-caught swordfish, I substitute another firm, white fish. That can be anything from Pacific yellowfin or longtail tuna and mackerel to U.S-sourced snapper, mahi mahi and striped bass. When making this and any other seafood dish, I consult Monterey Bay Aquarium’s Seafood Watch to ensure that I use sustainable fish.
Swordfish kebabs on a hot, foil-covered grill
Because I’m always a little concerned about losing chunks of my fish kebabs to a scorching hot grate, I lay these skewers on lightly oiled tin foil before placing them on the grill. If you’re not the worrying type or your grates are seasoned enough that fish slides right off, feel free to skip the foil. Either way, you’ll end up with a quick, delicious dish that’s sure to satisfy.
LIME-MARINATED SWORDFISH KEBABS
From “Fish Market” (Running Press, 2013)
Serves 4
Grated zest of 2 limes
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
1 1/2 pounds swordfish steaks, cut into 1 1/2-inch cubes
In a medium-sized bowl whisk together the zest, juice, oil, salt, and pepper. Place the swordfish cubes in the marinade and toss to coat. Refrigerate the fish for 1 hour. If using wooden or bamboo skewers, soak them in water for 30 minutes.
Preheat your grill on high.
Thread the fish onto skewers and lay the kebabs either directly on or on a sheet of tin foil placed on the preheated grill. Grill until just cooked through, about 5 minutes, brushing the marinade over the kebabs as they cook and turning so that they cook evenly. Serve on or off the skewers.