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Garlicky Cilantro Lime Grilled Swordfish Kebabs

A simple, flavorful garlicky cilantro lime marinade is ideal for any grilled white fish, but swordfish is my favorite for its thick, meaty texture and mild flavor. find out how to grill swordfish flawlessly whenever for a healthy, delicious meal.

Every family has their old reliable recipes. Ones that appear regularly on the dining table . Dishes the entire family enjoys that are ready in minutes. Garlicky Cilantro Lime Swordfish Kebabs are one among our favorites. The cilantro lime marinade would work well for any grilled white fish, but counting on the sort of fish you’re using, they'll not be right for kebabs. Fish kebabs require a thick, sturdy cut that behaves more like meat than fish. Swordfish is right for grilling, because it cooks beautifully, without sticking to the grates.

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

Don’t Overcook Grilled White Fish (or any fish)
That said, the key to grilling fish isn't to overcook it. These chunks are about 1 1/2″ in order that they don’t take an extended time on the grill. Just a couple of minutes before flipping them. you would like the fish to be moist and tender. Over-cooking makes them dry and hard to eat. i like to recommend no quite 3-4 minutes per side (sometimes less counting on the sort of fish and the way large your kebabs are.) on a hot grill. This swordfish is succulent, tender and flavorful.

Garlicky Cilantro Lime Swordfish Kebabs make a delicious, satisfying meal and are perfect for many healthy eating and diet plans. Serve them with quinoa asparagus and feta salad, tomatoes provencal, or this fattoush salad.

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.