Swordfish Kebabs

Swordfish Kebabs


The Memorial Day weekend is almost here.  If you are looking for grilling ideas here’s a very good one! 



1/3 Cup Large Chopped Capers Packed In Vinegar (Drained)

2 Rinsed & Minced Anchovy Fillets

3 Minced Garlic Cloves

2 Large Tomatoes (Cored & Coarsely Chopped)

2 Large Sliced Zucchini

1/3 Cup Olive Oil

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2 Large (1 Inch Thick) Swordfish Steaks (About 2 Pounds)


In a large size bowl combine the capers, anchovies, garlic, salt, pepper and olive oil.  Stir well to combine. This is your marinade. Cut the fish into 1 inch cubes and place them into a large size bowl.  Pour ½ of the marinade over the fish and stir to make sure all of the fish get covered.  Set aside to marinate for 1 hour to overnight in the refrigerator.  Make sure to cover the bowl with plastic wrap. Cover the remaining marinade with plastic wrap and set aside at room temperature.  Heat your grill to medium high.  Thread the fish, tomatoes and zucchini onto long metal or wooden skewers and throw away the marinade that the fish sat in.  If you are using wooden skewers soak them in water for 20 minutes before using.  When you are ready to cook oil the grill rack.  Place the kebabs on the grill and cook, turning once, for 12 minutes.  The fish should be lightly colored on the outside and evenly cooked throughout.  Transfer the kebabs to a serving platter and spoon the reserved marinade on top.  Serve immediately.  Serve with orzo or rice pilaf.  Serves 4


*Note:  If you do not have a bbq grill you can cook under the broiler.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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