Grilled Swordfish Skewers with Lemon & Olive

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 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 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.