Pineapple Swordfish Kabobs
Looking for a way to impress your guests at your next barbecue? Try pineapple swordfish kabobs! This dish is easy to make and it tastes great. Plus, it’s a healthy option that everyone will love. In this blog post, we will show you how to make pineapple swordfish kabobs step-by-step. We’ll also give you some tips on how to get the most delicious results. So what are you waiting for? Start cooking!
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What Does Swordfish Taste Like?
Swordfish has a pleasant, somewhat sweet flavor and isn’t “fishy fish”, making it an excellent introduction to the world of fish. It’s also regarded as an oily fish, with firm, juicy flesh that is dense and rich in texture. The texture of swordfish steaks is comparable to that of tuna steaks.
Swordfish flesh, on the other hand, has an orange tinge due to their shrimp diet (and other food) and is marketed as “pumpkin swordfish.” That made me laugh because: pumpkins!
Swordfish is high in protein and has niacin, vitamin B12, zinc, and Omega-3. It’s also packed with vitamins.
The meat of a swordfish is commonly sold as steaks, although fresh swordfish is ideal for this kebab/kabob dish. Before cutting it into cubes for this kebab/kabob recipe, make sure to remove the skin (or have it removed by your fishmonger).
Because of concerns about the overfishing of swordfish, it is advised that you purchase from a certified sustainable source – just as you should with all of your fish for food purchases.
Substitute for Swordfish
If you don’t have swordfish then some good substitutes include any of these meaty whitefish:
- Tuna is readily available. overcooking
- Fresh halibut – a fish with a mild flavor that is firm and white.
- The shark, dogfish, and other sharks are among the most frequently discovered types to consume.
- However, the gorgeous Marlin is a bit more difficult to come by.
What you need to make pineapple swordfish kabobs
- 8 large wooden skewers
- 16 oz. swordfish, cut into 1-inch cubes
- 16 oz. fresh pineapple, cut into 1-inch cubes
- 1 medium red onion, cut into 1-inch chunks
- 1 large red bell pepper, cut into 1-inch pieces
- 2 T. extra virgin olive oil
- 1 t. lime zest, preferably organic
- ¼ fresh cilantro leaves, chopped
- 2 t. garlic powder
- Sea salt and black pepper, to taste
- Non-stick cooking spray (or butter, olive oil, or coconut oil)
- 2 large limes, cut into wedges
How to make the recipe
In a large glass or other non-reactive container, combine the swordfish, pineapple chunks, red onion, and red bell pepper.
In a small mixing glass, combine the lime juice, olive oil, cilantro leaves and garlic powder. Season to taste with salt and pepper. Gently stir to combine. Allow it to marinate for 15-20 minutes, stirring once or twice while it sits.
Spray a large grill pan with non-stick cooking spray (or lightly grease with butter, olive oil, or coconut oil). Set the pan over medium heat.
Thread the fish and vegetables on skewers instead of grilling them all at once. If necessary, work in batches on the hot grill pan. Cook for 2-3 minutes per side until the vegetables are slightly charred and crisp-tender while the fish is flakey.
Remove from the heat and serve right away with Instant Pot Cilantro-Lime Rice, if desired, and lime wedges on the side.
Storing the recipe
Prepare the marinade, then store it in a jar or an airtight container in the fridge. The marinade can be kept for up to five days. When you’re ready to prepare grilled swordfish kabobs for supper, simply pour it over the fish as soon as you light the grill.
Skewered swordfish kabobs are best eaten the same day you grill them, but leftovers will keep for up to two days in the refrigerator. Leftovers can be served cold or warmed in a microwave until hot again.
Recipe tips
Soak the wooden skewers in a basin of water for at least 30 minutes and preferably overnight. This will help to prevent them from burning on the grill.
If you’re using wooden skewers, it’s a good idea to soak them in water for 30 minutes before grilling.
When threading the fish and vegetables onto skewers, leave some space between each piece so that they cook evenly. If necessary, work in batches on the hot grill pan.
If you’re not a fan of pineapple, feel free to use mango or apple instead.
How to cook pineapple swordfish kabobs on the stovetop?
If you don’t have access to an outdoor grill for cooking these pineapple swordfish kebabs, no problem! You can easily make them on your stovetop.
Preheat a grill pan over medium-high heat and lightly grease with cooking spray, butter, olive oil, or coconut oil. Then cook the skewers for about two minutes per side until the fish is cooked through and the vegetables are slightly charred and crisp-tender.
Pineapple Swordfish Kabobs
Try something different one your kabobs with this combination of swordfish and pineapple for a tropical partnership
Ingredients
- 8 large wooden skewers
- 16 oz. swordfish, cut into 1-inch cubes
- 16 oz. fresh pineapple, cut into 1-inch cubes
- 1 medium red onion, cut into 1-inch chunks
- 1 large red bell pepper, cut into 1-inch pieces
- 2 T. extra virgin olive oil
- 1 t. lime zest, preferably organic
- ¼ fresh cilantro leaves, chopped
- 2 t. garlic powder
- Sea salt and black pepper, to taste
- Non-stick cooking spray (or butter, olive oil, or coconut oil)
- 2 large limes, cut into wedges
Instructions
Place the swordfish, pineapple chunks, red onion, and red bell pepper in a large glass or other non-reactive bowl.
Add the olive oil, lime zest, fresh cilantro, and garlic powder and season with salt and black pepper, to taste. Gently toss to combine. Set aside to marinate for 15-20 minutes, stirring once or twice during that time.
Spray a large grill pan with non-stick cooking spray (or lightly grease with butter, olive oil, or coconut oil). Set over medium heat.
Thread the swordfish and veggies alternatively onto skewers. Working in batches if necessary, place on the hot grill pan. Cook until the veggies are slightly charred and crisp-tender, and the fish is flakey, approximately 2-3 minutes per side.
Remove from heat and serve immediately with Instant Pot® Cilantro-Lime Rice, if desired, and lime wedges on the side.
Notes
Soak the wooden skewers in a basin of water for at least 30 minutes and preferably overnight. This will help to prevent them from burning on the grill.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 346Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 88mgSodium: 188mgCarbohydrates: 24gFiber: 3gSugar: 14gProtein: 28g
