Swordfish Kabobs with Mushroom and Vegetables – One of my favorite things about summer is that it’s grilling season. Time for outdoor cooking!
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.
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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.
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!
Swordfish Kabobs with Mushrooms and Red Peppers makes for the perfect summer meal made on the grill! Gluten Free and Dairy Free
- 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
- 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
- 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
- Combine marinade ingredients in a bowl.
- Add swordfish, mushrooms, red pepper and zucchini to the marinade. Mix until thoroughly combined. Let sit 15-30 minutes.
- Add fish and vegetables to bamboo skewers. Grill for a few minutes on each side.
- Combine sauce ingredients in a small bowl. Serve kebabs with dipping sauce.
Lois says
These look really good!
Ericka @Chef PickyKid and Me says
These look lovely! A great light and healthy recipe! Thanks for sharing on Foodie Friends Friday!
Skye says
These look delicious! And the colors are absolutely gorgeous!
Lois says
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!
Vicky says
I would love to. Thanks!
Robyn says
I love anything BBQ’d. These look delicious and so easy to put together.
Stopping by from Foodie Friends Friday.
~Robyn
Vicky says
This was my first time making/trying swordfish kebabs and now I’m hooked!
Lawrence Michaels says
That looks really delicious and I don’t even like fish.
Vicky says
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.
Linda says
That looks delicious. I love the color that the veggies add to the kabobs. Thanks for sharing this at Gluten-Free Wednesdays!
Shirley @ gluten free easily says
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
Vicky says
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!
Joyce says
Hi how are the marinade ingredients and which are the sauce ingredients?
Vicky says
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
Nancy says
This looks so good!