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# Grilled Swordfish Skewers with Lemon & Olive
- URL: https://news.freshaig.com/grilled-swordfish-skewers-with-lemon-olive/
- Published: 2026-09-03T21:19:36.000Z
- Updated: 2026-09-03T21:19:36.000Z
- Description: Align your healthy lifestyle with the freshest catch by preparing sustainable grilled swordfish skewers, sourced from trusted merchants on FreshAIG.
- Author: Ben
- Tags: Recipes, Swordfish, Grilling, Mediterranean, HIgh-Protein, Pescatarian, Gluten-Free, #Import 2026-09-03 19:38

## FreshAIG Quick Facts

- Species: Swordfish (Xiphias gladius)
- Total Time: 25 minutes (Prep: 15 min, Cook: 10 min)
- Diet Types: Mediterranean, High-Protein, Pescatarian, Gluten-Free

*Preparation Method: Swordfish is cubed, marinated in a heart-healthy blend of olive oil and oregano, threaded with organic lemons and olives, and* [*grilled*](https://news.freshaig.com/grilling-seafood/) *over direct heat for a natural char.*

**Yield:** Serves 4 people

## Ingredients

- 1.5 lbs fresh, locally sourced swordfish steaks, cut into 1.25-inch cubes
- 3 tbsp extra virgin olive oil, divided
- 2 cloves fresh garlic, minced
- 1 tbsp fresh oregano leaves, chopped
- 1 medium organic Meyer lemon, halved lengthwise and sliced into thin half-moons
- 1 cup pitted mixed olives (such as Castelvetrano and Kalamata)
- 1 large organic red bell pepper, cut into 1-inch squares
- 1/2 tsp flaky sea salt
- 1/4 tsp freshly cracked black pepper
- 8 bamboo skewers, soaked in water for 30 minutes

## Instructions

1. Marinate the Fish: In a mixing bowl, combine 2 tablespoons of extra virgin olive oil, minced garlic, chopped oregano, sea salt, and black pepper. Add the cubed [swordfish](https://news.freshaig.com/tag/swordfish/) and toss gently to coat. Fish fillets, steaks, and loins should smell clean and the color should be uniform, with a moist firm quality and sheen. Let stand at room temperature for 10 minutes to absorb the flavors.
2. Preheat the Grill: Prepare your outdoor grill for medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
3. Assemble the Skewers: Thread the soaked skewers alternately with the marinated swordfish cubes, lemon half-moons (folded in half), mixed olives, and bell pepper squares. Aim for 3 to 4 pieces of fish per skewer.
4. Grill the Skewers: Place the assembled skewers directly onto the hot grill. Cook undisturbed for 3 to 4 minutes until natural, dark char marks appear and the fish easily releases from the grate.
5. Flip and Finish: Carefully turn each skewer and grill for another 3 to 4 minutes. The swordfish is done when the center is opaque and reaches an internal temperature of 145°F. Remove promptly to preserve the tender texture.
6. Serve: Transfer the skewers to a serving platter, drizzle with the remaining 1 tablespoon of olive oil, and serve immediately alongside a fresh seasonal salad.