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Swordfish Kabobs

Last Updated on November 24, 2017 By Vicky 17 Comments

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 Swordfish Kabobs with Mushroom and Vegetables – One of my favorite things about summer is that it’s grilling season. Time for outdoor cooking!

swordfish kabobs with zucchini red pepper and mushrooms
One of my favorite things about summer is that it’s grilling season. No need to turn on the oven or the stove just head out to your grill and cook everything there. Meat, fish, shellfish, vegetables, it all cooks to perfection on the grill. One of the downsides of city living is the lack of open space and grills. Though some apartments have grills for resident to use, my apartment building sadly does not offer this luxury (we do have a pool though).

So now that I’m home visiting my parents for the week I’m taking full advantage of outdoor cooking.

swordfish kabobs ready to eat

Today for lunch we had grilled Swordfish kabobs with mushroom and vegetables with grilled shrimp. All you need is a simple marinade and the flavors come alive. With minimal oil this is a perfectly healthy and low calorie meal. If you’ve never had swordfish I urge you to try swordfish kabobs immediately. A firm and oily fish, swordfish holds up perfectly on the grill without falling apart as other fish do. I snagged a piece on sale at Whole Foods today ($14 a pound, marked down from $21). Not a bad discount at all, for an incredibly rich fish. For the vegetables to go on the swordfish kabobs, we went with red peppers, zucchini and baby bella mushrooms. Red pepper is ok grilled, not my favorite, but the zucchini and mushrooms were made to be grilled.

Swordfish Kabobs on the grill

Feel free to add your own favorite grilled veggies to the swordfish kabobs. Onions, tomatoes, etc, – all of these will be fabulous too!

What’s your favorite fish to prepare on the grill? For me it has to be swordfish! I love how well it holds up and the firm taste and texture. I’m sure you’ll love this recipe and let me know in the comments below if you do end up making it!

3.67 from 3 votes
swordfish-kabobs
Print
Swordfish Kabobs
Prep Time
35 mins
Cook Time
15 mins
Total Time
50 mins
 

Swordfish Kabobs with Mushrooms and Red Peppers makes for the perfect summer meal made on the grill! Gluten Free and Dairy Free

Course: Dinner, fish
Cuisine: American, gluten free, Healthy
Servings: 4
Calories: 386 kcal
Author: Vicky
Ingredients
  • 1.3 pounds swordfish cut into large pieces
  • 3 small zucchini sliced 1/2 inch thick
  • 2 red peppers cut into large pieces
  • 10 ounces baby bella mushrooms
For the marinade:
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce gluten free tamari
  • 3/4 of a lemon juiced
  • 1 tablespoons rosemary garlic seasoning mix
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon red pepper flakes
  • 1/2 lemon juiced
For the sauce:
  • 1 tablespoon soy sauce gluten free tamari
  • 1 tablespoon olive oil
  • 1 teaspoon rosemary garlic seasoning mix
  • 1/2 teaspoon dried oregano
  • dash red pepper flakes
Instructions
  1. Combine marinade ingredients in a bowl.
  2. Add swordfish, mushrooms, red pepper and zucchini to the marinade. Mix until thoroughly combined. Let sit 15-30 minutes.
  3. Add fish and vegetables to bamboo skewers. Grill for a few minutes on each side.
  4. Combine sauce ingredients in a small bowl. Serve kebabs with dipping sauce.
Nutrition Facts
Swordfish Kabobs
Amount Per Serving
Calories 386 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 97mg32%
Sodium 901mg39%
Potassium 1537mg44%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 8g9%
Protein 35g70%
Vitamin A 2495IU50%
Vitamin C 120.2mg146%
Calcium 73mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Lois says

    July 6, 2012 at 11:56 pm

    These look really good!

    Reply
  2. Ericka @Chef PickyKid and Me says

    July 7, 2012 at 12:03 am

    These look lovely! A great light and healthy recipe! Thanks for sharing on Foodie Friends Friday!

    Reply
  3. Skye says

    July 7, 2012 at 1:26 am

    These look delicious! And the colors are absolutely gorgeous!

    Reply
  4. Lois says

    July 8, 2012 at 12:24 am

    Already left a comment, but wanted to thank you for sharing on Foodie Friend’s Friday! Please come back next week and share another great recipe!

    Reply
    • Vicky says

      July 10, 2012 at 12:40 pm

      I would love to. Thanks!

      Reply
  5. Robyn says

    July 8, 2012 at 4:39 am

    I love anything BBQ’d. These look delicious and so easy to put together.

    Stopping by from Foodie Friends Friday.

    ~Robyn

    Reply
    • Vicky says

      July 10, 2012 at 12:39 pm

      This was my first time making/trying swordfish kebabs and now I’m hooked!

      Reply
  6. Lawrence Michaels says

    July 8, 2012 at 7:02 am

    That looks really delicious and I don’t even like fish.

    Reply
    • Vicky says

      July 10, 2012 at 12:39 pm

      Thanks! Have you tried swordfish before? As strange as this sounds I feel like it is a pretty “meaty” fish – very firm and doesn’t have a super fishy taste to it at all.

      Reply
  7. Linda says

    July 16, 2012 at 11:38 pm

    That looks delicious. I love the color that the veggies add to the kabobs. Thanks for sharing this at Gluten-Free Wednesdays!

    Reply
  8. Shirley @ gluten free easily says

    July 18, 2012 at 3:51 pm

    Those look incredible, Vicky! I am weak for swordfish and kabobs of any kind, so this one is a “must make”! Will be sure to use gluten-free soy sauce to keep this gluten free, or maybe coconut aminos or balsamic vinegar to make it soy free as well.

    Thanks!
    Shirley

    Reply
    • Vicky says

      July 18, 2012 at 4:43 pm

      Thanks! Yes definitely make sure to use the gluten free tamari. I’ve never tried the coconut aminos but if you experiment with it do let me know how it turns out!

      Reply
  9. Joyce says

    May 16, 2016 at 3:03 pm

    Hi how are the marinade ingredients and which are the sauce ingredients?

    Reply
    • Vicky says

      May 17, 2016 at 11:09 pm

      I apologize for the confusion! The marinade is: 2 tablespoons olive oil
      2 tablespoons soy sauce (gluten free tamari)
      3/4 of a lemon, juiced
      1 tablespoons rosemary garlic seasoning mix
      1 1/2 teaspoons dried oregano
      1 teaspoon red pepper flakes
      1/2 lemon, juiced

      and the sauce is:
      1 tablespoon soy sauce (gluten free tamari)
      1 tablespoon olive oil
      1 teaspoon rosemary garlic seasoning mix
      1/2 teaspoon dried oregano
      dash red pepper flakes

      Reply
  10. Nancy says

    February 27, 2018 at 1:51 pm

    5 stars
    This looks so good!

    Reply
  11. Bea says

    December 28, 2020 at 7:13 pm

    5 stars
    I was pleasantly surprised at the result; since I don’t have a grill I put the skewers in a preheated oven (400.) I also forgot to make the sauce but it did not matter: I made available at the table fresh lemon, olive oil and hot sauce.

    One more recommendation: parboil the zucchini and the pepper.

    Reply
    • Vicky says

      January 9, 2021 at 10:42 am

      So happy to hear you enjoyed the recipe! Great idea to just bake in the oven if you don’t have a grill.

      Reply

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About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

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