My family loves these quick and easy swordfish kabobs! Marinating the swordfish adds so much flavor. We recommend marinating for 30 minutes. You can marinate for longer, but no longer than 4 hours.
2 swordfish steaks, about 6 ounces each, 1-inch thick
2 tablespoons olive oil
2 teaspoons lemon zest
1/2 teaspoon freshly ground black pepper
1 ½ teaspoons anchovy paste or minced anchovies
1 tablespoon chopped fresh thyme
8 wooden skewers
2 lemon wedges for serving
1Cut swordfish into 1-inch cubes and add them to a resealable plastic bag.
2Add the olive oil, lemon zest, black pepper, anchovy paste, and thyme to the bag and seal. Gently massage the bag until the marinade is well mixed and the fish is coated. Place the bag onto a plate and refrigerate for 30 minutes.
3Meanwhile, submerge the skewers in water so they soak.
4After 1 hour, heat a grill to medium-high heat (or place a grill pan over medium heat).
5Divide the swordfish cubes between each skewer, then grill until just cooked through, for about 2 minutes per side.
6Transfer to a serving plate and serve with lemon wedges.