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Swordfish Skewers

 Swordfish Skewers
In Baraboo, Wisconsin, Nancy Thome threads marinated swordfish, fresh pineapple and green pepper onto skewers for a grilled sensation. The kabobs offer a hint of citrus flavor that's uniquely complemented by cayenne pepper, chili powder and crushed red pepper flakes.
4 ServingsPrep: 30 min. + marinating Grill: 10 min.


  • 1/4 cup rice vinegar
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 pounds swordfish steaks, cut into 1-inch pieces
  • 1 fresh pineapple, peeled and cut into 1-inch pieces
  • 2 medium green peppers, cut into 1-inch pieces


  • In a large resealable plastic bag, combine the first eight
  • ingredients; add the swordfish, pineapple and green peppers. Seal
  • bag and turn to coat; refrigerate for up to 1 hour.
  • Drain and discard marinade. On eight metal or soaked wooden skewers,
  • alternately thread the swordfish, pineapple and green peppers.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill, covered, over medium heat or
  • broil 4 in. from the heat for 8-12 minutes or until fish flakes
  • easily with a fork, turning occasionally. Yield: 4 servings.
Nutritional Facts: 2 swordfish skewers equals 280 calories,

2 of 2

Swordfish Skewers (continued)

Nutritional Facts: 8 g fat (2 g saturated fat), 62 mg cholesterol, 146 mg sodium, 19 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fruit, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.