Name: Grilled Swordfish Kabobs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1½ lb swordfish steaks; 30 bay leaves; 4½ tbsp olive oil; ¼ cup dry bread crumbs; 2 tbsp flat-leaf parsley; ¾ tsp salt; ½ tsp fresh ground black pepper

Grilled swordfish kabobs offer a delectable combination of tender fish and aromatic bay leaves, creating a dish that's perfect for an outdoor summer meal. These kabobs are easy to prepare, making them a great option for both novice and experienced cooks looking to impress their guests with minimal effort.

Photos of Grilled Swordfish Kabobs Recipe

While most of the ingredients for this recipe are likely found in your pantry, you may need to pick up swordfish steaks and bay leaves at the supermarket. Swordfish steaks are a rich, meaty fish that hold up well on the grill, and bay leaves add a unique herbal fragrance to the dish.

Ingredients for Grilled Swordfish Kabobs

Swordfish steaks: A firm, meaty fish perfect for grilling.

Bay leaves: Aromatic leaves that add a distinct herbal flavor.

Olive oil: Used to brush the fish and help the bread crumbs stick.

Dry bread crumbs: Adds a crunchy coating to the fish.

Flat-leaf parsley: Fresh herbs that add bright, earthy notes.

Salt: Enhances the flavors of the dish.

Fresh ground black pepper: Adds a bit of heat and depth of flavor.

One reader, Beatrix Dorsey says:

The grilled swordfish kabobs recipe is fantastic! The fish is tender and flavorful, and the bay leaves add a unique touch. The breadcrumb coating gives a perfect crunch. Easy to make and absolutely delicious. Highly recommend!

Beatrix Dorsey

Techniques for Grilling Swordfish Kabobs

How to light the grill or heat the broiler: Explanation on how to properly light a grill or heat a broiler to the desired temperature. How to thread fish cubes onto skewers: Explanation on how to properly thread fish cubes and bay leaves onto skewers to ensure even cooking. How to combine ingredients: Explanation on how to properly mix bread crumbs, parsley, salt, and pepper on a plate. How to pat crumbs onto fish: Explanation on how to pat bread crumbs onto the fish cubes to ensure they stick properly. How to grill or broil kabobs: Explanation on how to grill or broil the kabobs to achieve golden bread crumbs and perfectly cooked fish.

How To Make Grilled Swordfish Kabobs

Assembled with swordfish steaks and bay leaves on a stick, these well-seasoned grilled swordfish kabobs turn out deliciously charred and simply delicious.

Preparation: 15 minutes

Cooking: 10 minutes

Total: 25 minutes

Serves:

Ingredients

1½lbswordfish steaks
30bay leaves
4½tbspolive oil
¼cupdry bread crumbs
2tbspflat-leaf parsley,chopped
¾tspsalt
½tspfresh ground black pepper

Instructions

Light the grill or heat the broiler.
Thread the fish cubes alternately with the bay leaves onto 4 large skewers. Put the kabobs on a plate and brush all over with 3 tablespoons of the oil.
On a large plate, combine the bread crumbs, parsley, salt, and pepper. Holding the kabobs over the plate, pat the crumbs onto the exposed sides of the fish.
Drizzle with the oil left on the first plate and sprinkle with any crumbs that didn’t stick. Brush with the remaining 1½ tablespoons of oil.
Grill the kabobs over low to moderately low heat, or broil for 8 to 10 minutes, until the bread crumbs are golden and the fish is just done.
Serve with wine, and enjoy!

Recipe Notes

Wine Recommendation: A medium-bodied pinot noir from Oregon or California or a Bourgogne Rouge from France will be ideal with swordfish

Nutrition

Calories: 421.54kcal
Fat: 27.26g
Saturated Fat: 5.01g
Trans Fat: 0.08g
Monounsaturated Fat: 16.29g
Polyunsaturated Fat: 3.80g
Carbohydrates: 8.58g
Fiber: 1.64g
Sugar: 0.44g
Protein: 34.78g
Cholesterol: 112.26mg
Sodium: 462.30mg
Calcium: 62.94mg
Potassium: 763.59mg
Iron: 3.15mg
Vitamin A: 83.24µg
Vitamin C: 4.62mg

Grilling Tip for Perfect Swordfish Kabobs

When threading the swordfish and bay leaves onto the skewers, make sure to leave a little space between each piece. This allows the heat to circulate evenly around the fish, ensuring it cooks uniformly and prevents the bread crumbs from becoming soggy.

Time-Saving Tips for Making Grilled Swordfish Kabobs

Prepare ingredients in advance: Cut the swordfish steaks into cubes and measure out the olive oil, bread crumbs, and seasonings the night before.

Use pre-threaded skewers: Buy pre-threaded skewers to save time on assembly.

Preheat the grill: Start preheating the grill while you prepare the kabobs to ensure it's ready when you are.

Combine dry ingredients early: Mix the bread crumbs, parsley, salt, and pepper in advance to streamline the coating process.

Brush oil efficiently: Use a silicone brush for quick and even application of olive oil.

Substitute Ingredients For Grilled Swordfish Kabobs Recipe

swordfish steaks - Substitute with mahi-mahi: Mahi-mahi has a similar firm texture and mild flavor, making it a good alternative for grilling.
bay leaves - Substitute with rosemary sprigs: Rosemary provides a robust, aromatic flavor that complements grilled fish well.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.
dry bread crumbs - Substitute with panko bread crumbs: Panko provides a similar texture but is lighter and crispier, enhancing the coating.
flat-leaf parsley - Substitute with cilantro: Cilantro offers a fresh, slightly citrusy flavor that pairs well with grilled fish.
salt - Substitute with sea salt: Sea salt has a cleaner taste and can enhance the natural flavors of the fish.
fresh ground black pepper - Substitute with white pepper: White pepper has a milder, slightly earthy flavor that won't overpower the fish.

Presentation Tips for Grilled Swordfish Kabobs

Serve smaller portion sizes: Cut the swordfish steaks into uniform, bite-sized cubes to ensure even cooking and an elegant presentation.
Use decoration: Garnish the plate with fresh flat-leaf parsley sprigs and a few extra bay leaves to enhance visual appeal and hint at the flavors within the dish.
Plate with precision: Arrange the swordfish kabobs neatly on a pristine white plate, ensuring that the skewers are parallel and evenly spaced for a clean, professional look.
Add a sauce: Drizzle a light olive oil and lemon vinaigrette around the kabobs to add a touch of acidity and brightness to the dish.
Incorporate texture: Sprinkle a few extra dry bread crumbs around the plate for added crunch and a rustic touch.
Highlight the main ingredient: Ensure the swordfish is the star of the plate by keeping other elements minimal and complementary, not overpowering.
Use high-quality ingredients: Opt for the freshest swordfish steaks and olive oil to ensure the best possible flavor and texture.
Balance colors: Use a mix of green parsley and golden bread crumbs to create a visually appealing contrast on the plate.
Serve with wine: Pair the dish with a crisp, chilled white wine that complements the flavors of the swordfish and bay leaves.

Essential Tools for Making Swordfish Kabobs

Grill: Used to cook the swordfish kabobs over low to moderately low heat, giving them a smoky flavor and perfect char.
Broiler: An alternative to the grill, used to cook the kabobs by exposing them to direct heat from above.
Skewers: Essential for threading the fish cubes and bay leaves, making it easy to handle and cook the kabobs evenly.
Plate: Used to hold the kabobs while brushing them with oil and patting on the bread crumbs.
Brush: Used to apply olive oil to the kabobs, ensuring they stay moist and flavorful during cooking.
Large plate: Needed to mix the bread crumbs, parsley, salt, and pepper, and to catch any crumbs that don't stick to the fish.
Measuring spoons: Used to measure out the olive oil, bread crumbs, parsley, salt, and pepper accurately.
Knife: Essential for cutting the swordfish steaks into cubes.
Cutting board: Provides a safe surface for cutting the swordfish into cubes.
Tongs: Useful for turning the kabobs on the grill or under the broiler to ensure even cooking.

Storing and Freezing Grilled Swordfish Kabobs

Let the swordfish kabobs cool completely before storing them in an airtight container or wrapped tightly with plastic wrap. They can be stored in the refrigerator for up to 3-4 days.
To freeze the kabobs, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the kabobs to a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn. Label the container with the date and contents.
Frozen swordfish kabobs can be stored for up to 2-3 months in the freezer. When ready to eat, thaw the kabobs in the refrigerator overnight before reheating.
To reheat the kabobs, preheat the oven to 350°F (175°C). Place the thawed kabobs on a baking sheet and cover loosely with foil. Bake for 10-15 minutes, or until heated through. Alternatively, you can reheat the kabobs on the grill over medium heat for 5-7 minutes, turning occasionally, until warmed through.
Be cautious not to overcook the swordfish when reheating, as it can quickly become dry and tough. If the kabobs seem dry, you can brush them with a little olive oil or lemon juice to help restore moisture.

How To Reheat Leftover Swordfish Kabobs

Preheat your oven to 350°F (175°C). Place the leftover grilled swordfish kabobs on a baking sheet lined with foil or parchment paper. Brush the kabobs lightly with olive oil to prevent them from drying out. Bake for 8-10 minutes, or until heated through. This method helps to retain the moisture and flavor of the swordfish while reheating.
For a quicker option, you can use the microwave. Place the swordfish kabobs on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat, as this can cause the swordfish to become tough and rubbery.
If you have a toaster oven, you can also use it to reheat your grilled swordfish kabobs. Preheat the toaster oven to 350°F (175°C) and place the kabobs on the wire rack. Heat for 5-7 minutes, or until warmed through. This method helps to crisp up the exterior of the swordfish while keeping the interior moist.
For a more flavorful option, you can reheat the swordfish kabobs on the stovetop. Heat a tablespoon of olive oil in a skillet over medium heat. Add the kabobs and cook for 2-3 minutes on each side, or until heated through. You can also add a splash of lemon juice or white wine to the pan to enhance the flavor of the swordfish.
If you have access to a grill, you can reheat the swordfish kabobs over low heat. Brush the kabobs with a little olive oil and place them on the grill. Cook for 2-3 minutes on each side, or until heated through. This method helps to reinvigorate the smoky flavor of the grilled swordfish.

Interesting Fact About Swordfish Kabobs

A unique aspect of this grilled swordfish kabobs recipe is the use of bay leaves threaded between the fish cubes. This not only adds a subtle, aromatic flavor to the swordfish but also helps keep the fish moist during grilling or broiling.

Is Making Swordfish Kabobs at Home Cost-Effective?

When evaluating the cost-effectiveness of this grilled swordfish kabobs recipe, it's essential to consider the price of swordfish steaks, which can be quite high. However, the other ingredients like olive oil, bread crumbs, and parsley are relatively inexpensive. For a household of 4, the approximate cost would be around $30-$35. Overall, the recipe offers a gourmet experience but may not be the most budget-friendly option. Overall Verdict: 6/10.

Is This Swordfish Kabob Recipe Healthy?

The grilled swordfish kabobs recipe is a relatively healthy dish, offering several nutritional benefits:

Swordfish is a lean protein source, low in saturated fat and calories, and rich in essential nutrients like selenium, vitamin D, and omega-3 fatty acids
The use of olive oil provides healthy monounsaturated fats, which can help reduce inflammation and improve heart health
Parsley adds a fresh, herbaceous flavor while providing vitamins A, C, and K, as well as antioxidants

However, there are a few aspects of the recipe that could be improved to make it even healthier:

The bread crumbs add extra calories and carbohydrates, which may not be necessary for those following a low-carb or calorie-controlled diet
The recipe does not include any additional vegetables, which could provide more fiber, vitamins, and minerals

To make this recipe even healthier, consider the following suggestions:

Replace the bread crumbs with finely chopped nuts, such as almonds or pistachios, for a gluten-free, low-carb alternative that adds healthy fats and protein
Incorporate colorful vegetables like bell peppers, zucchini, or cherry tomatoes onto the skewers to increase the nutrient density and fiber content of the dish
Use a mixture of fresh herbs, such as basil, oregano, or thyme, in addition to the parsley, to boost the antioxidant content and add more complex flavors
Serve the kabobs over a bed of leafy greens or alongside a fresh salad to create a well-rounded, nutrient-packed meal

Editor's Opinion on This Swordfish Kabob Recipe

This grilled swordfish kabobs recipe is a delightful blend of simplicity and sophistication. The use of bay leaves adds a subtle aromatic depth, while the breadcrumb coating provides a satisfying crunch. The olive oil ensures the fish remains moist and flavorful. Grilling over low heat allows the swordfish to cook evenly, preserving its tender texture. The parsley adds a fresh, herbaceous note that complements the fish beautifully. Pairing this dish with a crisp white wine would elevate the dining experience. Overall, it's a well-balanced and elegant dish that's perfect for a summer cookout or a refined dinner.

Enhance Your Grilled Swordfish Kabobs Recipe with These Unique Side Dishes:

Grilled Asparagus with Lemon Zest: Complement the smoky flavors of the swordfish kabobs with a vibrant and zesty side. The asparagus will add a delightful crunch, while the lemon zest brings a refreshing brightness to your plate. This pairing will create a harmonious balance of textures and flavors, making each bite a delightful experience.

Mediterranean Quinoa Salad: Elevate your meal with a colorful and nutritious quinoa salad. Infused with cherry tomatoes, cucumbers, red onions, and a hint of feta cheese, this side dish will add a burst of freshness and a touch of Mediterranean flair. The light and fluffy quinoa will perfectly complement the hearty swordfish kabobs.

Garlic Mashed Potatoes: Indulge in the creamy and comforting goodness of garlic mashed potatoes. The rich and velvety texture of the potatoes will provide a satisfying contrast to the crispiness of the bread crumbs on the kabobs. The subtle hint of garlic will enhance the overall flavor profile, making this a truly irresistible side dish.

Roasted Beet and Orange Salad: Add a touch of elegance to your meal with a vibrant roasted beet and orange salad. The earthy sweetness of the beets combined with the citrusy brightness of the oranges will create a symphony of flavors that dance on your palate. This visually stunning side dish will not only please your taste buds but also your eyes.

Herbed Couscous: Transport your taste buds to the Mediterranean with a fragrant and fluffy herbed couscous. Infused with a medley of fresh herbs like mint, parsley, and cilantro, this side dish will add a burst of aromatic flavors to your meal. The light and airy couscous will beautifully complement the robust flavors of the swordfish kabobs.

Similar Recipes to Grilled Swordfish Kabobs

Lemon Herb Grilled Shrimp Skewers: If you love the smoky flavor of grilled seafood, these lemon herb grilled shrimp skewers will be a hit. Marinate the shrimp in a zesty lemon and herb mixture, then grill to perfection. Serve with a side of grilled vegetables for a complete meal.

Mediterranean Chicken Kabobs: Transport your taste buds to the Mediterranean with these chicken kabobs. Marinated in a blend of olive oil, garlic, and oregano, these kabobs are juicy and flavorful. Pair with a fresh Greek salad for a delightful dinner.

Teriyaki Beef Skewers: For a taste of the Far East, try these teriyaki beef skewers. Marinate the beef in a sweet and savory teriyaki sauce, then grill until caramelized. Serve with a side of steamed rice and broccoli for a balanced meal.

Vegetable and Halloumi Skewers: Perfect for vegetarians, these vegetable and halloumi skewers are a burst of flavor. Thread bell peppers, zucchini, and halloumi cheese onto skewers, then grill until charred and delicious. Serve with a side of tzatziki sauce.

Spicy Grilled Pineapple and Chicken Skewers: Add a tropical twist to your grilling with these spicy grilled pineapple and chicken skewers. The sweetness of the pineapple pairs perfectly with the spicy marinated chicken. Serve with a side of coconut rice for a taste of the islands.

Appetizer and Dessert Pairings for Grilled Swordfish Kabobs

Appetizers:

Stuffed Mushrooms: Imagine plump mushrooms filled with a savory mixture of cream cheese, garlic, and herbs. The mushroom caps are baked until golden and bubbling, creating a delightful contrast between the creamy filling and the earthy mushroom exterior. These bite-sized delights are perfect for starting your meal on a flavorful note.

Bruschetta: Picture crusty baguette slices topped with a vibrant mix of diced tomatoes, fresh basil, and garlic. Drizzled with extra virgin olive oil and a hint of balsamic vinegar, each bite offers a burst of freshness and a satisfying crunch. This classic Italian starter is sure to whet your appetite for the main course.

Desserts:

Tiramisu: Indulge in a Classic Italian Delight: Imagine layers of espresso-soaked ladyfingers and mascarpone cream coming together in perfect harmony. This dessert is a symphony of flavors, with a hint of cocoa powder dusted on top. The creamy texture and rich taste make it an ideal pairing with a cup of strong coffee or a glass of dessert wine. It's a timeless treat that never fails to impress.

Pavlova: Savor a Light and Airy Delight: Picture a crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and an array of fresh fruits. This dessert is as beautiful as it is delicious, offering a delightful contrast of textures and flavors. The tartness of the berries complements the sweetness of the meringue, making it a refreshing end to any meal. Perfect for a summer evening or a special celebration.

Why trust this Grilled Swordfish Kabobs Recipe:

This recipe for grilled swordfish kabobs is a must-try for seafood lovers. The combination of swordfish and bay leaves creates a unique flavor profile that is both aromatic and delicious. The use of olive oil ensures the fish remains moist and tender, while the bread crumbs add a delightful crunch. Seasoned with parsley, salt, and black pepper, these kabobs are perfectly balanced. Easy to follow and quick to prepare, this recipe is ideal for both novice and experienced cooks. Enjoy a restaurant-quality dish right at home!

Want to share your experience making these Grilled Swordfish Kabobs or have any tips to perfect the recipe? Head over to the Recipe Sharing forum and join the discussion!

FAQ:

How do I know when the swordfish is cooked properly?

The swordfish is done when the bread crumbs are golden and the fish is opaque and flakes easily with a fork. It should take about 8 to 10 minutes on the grill or under the broiler.

Can I use a different type of fish for this recipe?

Yes, you can substitute swordfish with other firm fish like tuna or halibut. Just make sure the fish is firm enough to hold up on the skewers.

Do I have to use bay leaves?

The bay leaves add a unique flavor, but if you don't have them, you can skip them or use another herb like rosemary or thyme.

What kind of wine pairs well with grilled swordfish kabobs?

A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir pairs well with grilled swordfish. Choose something you enjoy!

Can I prepare the kabobs ahead of time?

Yes, you can assemble the kabobs a few hours ahead and keep them in the fridge. Just brush them with oil and add the bread crumbs right before grilling or broiling.