Lemon Pepper Grilled Swordfish Kabobs

How to make perfectly marinated and grilled swordfish kabobs with lemon, pepper and thyme. Jump to the Lemon Pepper Grilled Swordfish Kabobs Recipe or read on to see our tips for making them.

Lemon Pepper Grilled Swordfish Kabobs

When it comes to seafood, we like things to be simple. These easy grilled swordfish skewers are just that. We marinate the fish in a combination of olive oil, anchovy paste, lemon zest, fresh thyme and pepper.  After about an hour, we skewer and grill until cooked through and grill marks appear. They are absolutely delicious.

Grilled Swordfish Recipe with Coriander and LimeYOU MAY ALSO LIKE: How to cook swordfish on the grill with coriander and lime. Jump to the Grilled Swordfish with Coriander and Lime Recipe.

Like most seafood these days, it’s important to take care when buying swordfish. Look for sustainable options. Monterey Bay Aquarium’s Seafood Watch Program is my favorite resource for finding out what the best options are. When it comes to swordfish, the sustainability depends on where and how it was fished.

If you can’t find sustainable swordfish.  Try this recipe with Mahi Mahi or Striped Bass.

Recipe updated, originally posted August 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne

Lemon Pepper Grilled Swordfish Kabobs

  • PREP
  • COOK

If you cannot find sustainable swordfish. Try this recipe with Mahi Mahi or Striped Bass.

Makes 4 servings or 8 kabobs

You Will Need

2 swordfish steaks, 6 ounces each

2 tablespoons extra-virgin olive oil

2 teaspoons lemon zest

1/2 teaspoon pepper

1 1/2 teaspoons anchovy paste

1 tablespoon chopped fresh thyme

8 wooden skewers

2 lemon wedges for serving


    1Cut swordfish into 1-inch cubes then add to a resealable plastic bag. Add the olive oil, lemon zest, black pepper, anchovy paste and thyme to the bag then seal. Gently massage the bag until the marinade is well mixed and the fish coated. Place the bag onto a plate and refrigerate for 1 hour.

    2Meanwhile, submerge the skewers in water so they soak.

    3After 1 hour, heat grill to medium-high heat (or place a grill pan over medium heat).

    4Divide the swordfish cubes between each skewer then grill until just cooked through, about 2 minutes per side. Transfer to a serving plate and squeeze lemon juice over the fish.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:  Adam and Joanne Gallagher
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9 comments… Leave a Review
  • BS June 24, 2022, 11:55 am

    Also have used this recipe for tuna and scallops. So good!

  • charrington June 5, 2022, 2:14 pm

    the only way we cook swordfish at home. great recipe.

  • T.H. October 8, 2020, 8:42 pm

    We eat fish often and I especially like it grilled. I have followed this recipe for swordfish kabobs several times and it is one of my go to favorites!

  • 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.

    • Joanne March 26, 2012, 11:02 am

      Hi Angie — great question. According to the 2012 Monterrey Bay Aquarium Seafood Watch list, Mahi Mahi (Troll/Pole from the U.S. Atlantic) would be best. You can see the list here.

  • 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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