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Home » Recipes » Dinner » Fish + Seafood » Swordfish And Veggie Kebabs (Video)

Swordfish And Veggie Kebabs (Video)

Published: May 29, 2013 · Last Modified: September 30, 2019 by Dani

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I am 100% positive that I am not pregnant but I definitely feel like I have baby brain right now!

This recipe was intended to go up last week to kick off Memorial Day but somehow I mixed up my posting schedule and well… here we are.

This is a recipe that would be a lot of fun to grill but I made mine in the broiler just to see if it would do the job (and it did).  You can certainly change up the veggies and even the fish depending on what you’ve got but I don’t recommend skipping the sauce.  It’s the simple, bright kick of the sauce that really makes each bite pop.

I know that fish can be another one of these ‘tricky’ topics when it comes to making sustainable, healthy choices – so in order to keep things simple, I always turn to the  Seafood Watch provided by The Monterey Bay Aquarium.  It’s a simple, reliable way to help guide you toward making better choices when it comes to fish.

I hope you guys like this one.  I was happy to see that my little one enjoyed this too – but think that may have had something to do with the fact that it was served on a stick.  Hey, whatever works… that’s sort of my motto when it comes to feeding my kids.  Ya wanna eat off the stick? Great… then let’s do that:).

Swordfish & Veggie Kebabs
Print Recipe
5 from 7 votes

Swordfish And Veggie Kebabs

Course: DIET, DINNER, fish + seafood
Cuisine: American, gluten free, low carb + keto
Author: Dani Spies
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Calories: 815kcal

Ingredients

  • 1 lb. swordfish cut into chunks
  • 2- bell pepper cut into 1-inch squares
  • 1 small red onion cut into small wedges
  • 10 cherry tomatoes
  • 2 tbsp. evoo
  • 2 tbsp. lime juice
  • 1 tsp. cumin
  • Pinch cayenne
  • 1 tsp. garlic powder
  • Salt and pepper to taste
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp. lime juice
  • 1 clove garlic
  • 2 tbsp. cilantro

Instructions

  • Pre heat broiler to high.
  • Submerge 6 wooden kebab sticks in water and soak for at least 30 minutes before cooking.
  • Place a wire wrack on top of a rimmed baking sheet and lightly coat with oil or cooking spray.
  • Remove skin from swordfish and cut into hearty, fairly uniform sized, pieces.
  • In a small bowl, combine oil, lime juice, cumin, cayenne, garlic powder, salt and pepper. Toss fish into marinade and marinate for 10-15 minutes.
  • While the fish is marinating, combine yogurt, lime juice, garlic, cilantro and salt and pepper in a small bowl. Set aside.
  • Skewer kebab sticks by alternating fish and vegetables (you will have 3-4 pieces of fish per kebab) and place on wired wrack. Once you are finished skewering all the kebabs, brush the extra marinade all over the veggies.
  • Place under the broiler for 3 minutes, flip, and cook for another 4 minutes or until the fish has just cooked through.
  • Serve each kebab with a side of dipping sauce ad enjoy!

Nutrition

Calories: 815kcal | Carbohydrates: 33g | Protein: 96g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 299mg | Sodium: 422mg | Potassium: 3070mg | Fiber: 8g | Sugar: 15g | Vitamin A: 10885IU | Vitamin C: 364.9mg | Calcium: 124mg | Iron: 8mg

Fish + Seafood, Gluten Free, Low Carb + Keto, Recipes, Video Cilantro, Gluten Free, Greek Yogurt, Kebabs, lime, Low Carb + Keto, Onions, Peppers, summer, Swordfish, tomatoes

About Dani

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Comments

  1. Julie says

    May 29, 2013 at 7:29 pm

    5 stars
    Yum Yum Gimme Some 🙂 Dani, this looks SO delish♥ I’m not partial to fish but I will try this with Chicken 🙂 I can’t seem to take a liking to fish other than Haddock or Sole. Thank you for sharing! You rock. Hugs

    Reply
  2. Melissa says

    May 30, 2013 at 6:58 am

    5 stars
    I am going to try this dish! Enjoy fish because it’s healthy and light! Thanks for sharing this recipe for I’ve been in a rut of eating the same old thing day after day.

    Reply
  3. Ali O says

    May 30, 2013 at 7:50 am

    5 stars
    Dani, Just wondering what your thoughts are on the mercury content in Swordfish. I often look for fish that is not only caught sustainably but also low in mercury. To my knowledge Swordfish has been rated high in mercury the past few years. Was wondering whether you had heard or read anything different?

    Always enjoy your recipes! Thanks for sharing 🙂

    Reply
  4. Jennifer says

    June 4, 2013 at 1:07 pm

    5 stars
    Looks so good. My kids don’t really like swordfish, do you think I could use Mahi Mahi? I have never made fish kabobs but I think maybe that would be a similar texture option fish to try. Can’t wait to try something new though.

    Reply
    • Dani says

      June 8, 2013 at 10:32 pm

      5 stars
      Yes. Mahi Mahi would be a great swap.

      Reply
  5. Grace says

    July 17, 2013 at 11:38 am

    5 stars
    I got some swordfish on sale and think I’ll try this recipe! Looks delicious. However, although I LOVE swordfish, I don’t think I’m going to make it again. I’ve heard that it has high mercury levels, but I just did some research on https://seafood.edf.org/swordfish (which is recommended by the Monterey Bay Seafood Watch) and it says that ZERO servings per month are recommended for women and children due to elevated levels of mercury.

    In contrast, even the highest mercury tuna ranks 1-3 times per month for women on their site…so the mercury in swordfish must be pretty darn high!!

    Dani, I’d love to hear your thoughts on this, because I trust your advice and judgement when it comes to clean and healthy eating.

    Reply
    • Dani says

      July 25, 2013 at 5:57 pm

      5 stars
      Grace – I don’t eat it very often. Maybe 2x per year. I definitely would not make it a staple but also can’t deal with too much micromanaging – it brings out the rebel in me!

      Reply

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Hi, I’m Dani.

I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS!

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