Garlicky Cilantro Lime Grilled Swordfish Kebabs - Chef Fun Kitchen

Garlicky Cilantro Lime Grilled Swordfish Kebabs

A simple, saporous flavouring cilantro lime marinade is ideal for any grilled white fish, however swordfish is my favorite for its thick, meaty texture and delicate flavor. learn the way to grill swordfish cleanly each time for a healthy, delicious meal.

Every family has their recent reliable recipes. Ones that seem frequently on the board. Dishes the total family enjoys that are prepared in minutes. flavouring Cilantro Lime Swordfish Kebabs are one among our favorites.   The cilantro lime marinade would work well for any grilled white fish, however looking on the kind of fish you’re mistreatment, they'll not be right for kebabs.  Fish kebabs need a thick, durable cut that behaves a lot of like meat than fish.  Swordfish is right for broil, as a result of it cooks superbly, while not jutting to the grates.  

Garlicky Cilantro Lime Grilled Swordfish Kebabs
Garlicky Cilantro Lime Grilled Swordfish Kebabs

How To Grill Swordfish:
You can grill an entire pice of swordfish, too if you don’t need to mess with cutting them into chunks, however, the chunks offer the fish a lot of expanse to coat and glaze the fish therewith fabulous cilantro lime flavor.

Don’t cook Grilled White Fish (or any fish)
That said, the key to broil fish isn't to cook it.  These chunks are concerning one 1/2″ in order that they don’t take an extended time on the grill. simply many minutes before flipping them. you wish the fish to be dampish and tender. Over-cooking makes them dry and difficult to eat. i like to recommend no quite 3-4 minutes per facet (sometimes less looking on the kind of fish and the way massive your kebabs are.) on a hot grill. This swordfish is succulent, tender and saporous.

Garlicky Cilantro Lime Grilled Swordfish Kebabs


  • 1 lime zested
  • 1/2 cup cilantro chopped
  • 3 cloves garlic minced
  • 1/2-1 jalapeño pepper use half a pepper for milder flavor or the whole thing if you like spice, minced
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1 1/2 - 2 pounds swordfish about 1 - 1 1/2" inches thick


  • wooden or metal skewers


  1. If using wooden skewers, cover with water and let soak for about an hour to prevent them from burning when you put them on the grill. If using metal skewers, skip to the next step.


  1. In a small bowl combine lime zest, garlic, cilantro, jalapeño, black pepper, salt and olive oil. Stir to combine. Set aside.


  1. With a sharp knife, trim the skin from the swordfish. If your fish has a dark bloodline, trim it away and discard. Cut swordfish into large cubes and place them in a bowl. Add the remainder of the marinade to the fish and toss to coat. Let marinate for 15 to 20 minutes.


  1. Heat your grill to a medium high temperature between 375-400 degrees.
  2. Thread the swordfish onto skewers and leave about 1/4" in between the pieces of fish so they can evenly cook. Grill the fish for 3-4 minutes on one side or until they begin to get grill marks, then turn the kebabs and cook for an additional 3-4 minutes. Watch for hot spots and flare ups.
  3. Remove from grill. Allow the fish to rest for 1-2 minutes then serve.

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