Marinated Swordfish Skewers

Marinated Swordfish SkewersIt has not been until recently that I began to cook Swordfish.  Not really sure why, I guess at the fish counter I would always go for my usual favorites (salmon, shrimp, etc- kinda boring).  Since I have begun experimenting with swordfish, I have really started to enjoy it.  My favorite method to cook it is to grill since it is quick and maintains a nice moist center.  Swordfish is really a great fish to cook with.  It is buttery, but firm and really works well when marinated.  It is a white fish and has a very mild fish flavor (great for those of you who do not enjoy fish as much as others).  This recipe would do well for entertaining, since the skewers make for easy serving.   This recipe calls for anchovy paste, I know that was a little random, but don’t worry, the addition of anchovy paste does not make the final product really fishy.  In this case it is a substitute for salt and really gives the fish a depth of flavor that salt would not do.  It is a little like adding fish sauce to a recipe, when you first smell fish sauce or anchovy paste it is pretty overwhelming, but when you use them in moderation, whatever you have added them too gets taken to another level in flavor.

5.0 from 1 reviews
Marinated Swordfish Skewers
Prep time
Cook time
Total time
Created By:
Yield: 2
You Will Need
  • 16 ounces of swordfish, cut into inch cubes
  • 2 tablespoons of olive oil
  • 1 1/2 teaspoons of anchovy paste
  • 2 teaspoons of lemon zest
1 tablespoon thyme
  • 1/4 teaspoon pepper
  • 1 large resealable bag
  • 8-10 wooden skewers
  1. Into the resealable bag, add the swordfish cubes, olive oil, anchovy paste, lemon zest, thyme and pepper.   Gently turn the bag upside down and bak to upright to make sure all the ingredients are dispersed and the swordfish is well coated.  Place the bag on a plate and then into the refrigerator for about 1 hour to marinate.
  2. About 30 minutes before the swordfish is done marinating, place the wooden skewers in water to soak, this way they will not burn too much when placed in the grill.
  3. Once the swordfish has marinated for atleast 1 hour, remove the resealable bag from the refrigerator and preheat your grill or pan to medium-high heat.  While the grill is preheating,  skewer the swordfish, adding 3-4 pieces per skewer.  Grill the swordfish for about 1 minutes on each side, then remove from the heat then squeeze fresh lemon juice over the fish and serve.

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6 comments… Leave a Comment
  • Sharon June 22, 2013, 9:34 pm

    Thank you for this terrific reference link on the fish options.
    We eat lots and lots of fish around here, and, I am allergic to swordfish and certain waters that they thrive in as well. (Yeah, a bit weird, perhaps like me LOL). Not so funny tho when an allergic reaction occurs.
    I made this with a local halibut and used your wonderful combination of herbs (fresh from my garden, along with some garden veggies).
    A BIG hit again at our table thanks to this luscious recipe site.
    I might be back each night to answer the question of “what’s for dinner tonight”…
    Sharon ~

  • afracooking January 11, 2013, 2:28 pm

    Cannot wait to try this! I made made squid with anchovy paste a few times and was thinking what else I could use the paste for. This recipe looks fabulous! Thank you for sharing!

  • Angie March 25, 2012, 8:42 pm

    I was wondering what other fish you might recommend to replace the swordfish? I believe swordfish is still considered to be overfished, but I’d love to try this recipe.

  • Pretty. Good. Food. September 1, 2010, 2:12 pm

    Oh man this looks delicious! And your photographs are beautiful! Everything here looks great!
    I recently launched my own blog, I’d love for you to check it out and let me know what you think! 🙂 Thanks!

  • joudie's Mood Food August 13, 2010, 3:43 am

    The combination fo flavours is amazing! So fresh and light. Whata great summer dish!


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