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Swordfish Skewers

Total Time

Prep: 30 min. + marinating Grill: 10 min.


4 servings

Updated: Oct. 24, 2022
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.


  • 1/4 cup rice vinegar
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 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


  1. 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.
  2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers.
  3. 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.

Nutrition Facts

2 each: 280 calories, 8g fat (2g saturated fat), 62mg cholesterol, 146mg sodium, 19g carbohydrate (15g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fruit, 1 fat.

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