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Swordfish Brochettes

Servings: 4

The rich but bright marinade on this swordfish would work well with shrimp, scallops, or tuna. Or use them all to make a mixed-seafood brochette.


  • 1/4 cup sliced scallions
  • 1/4 cup chopped fresh cilantro; more for sprinkling
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. minced fresh ginger
  • 1 Tbs. coarse-grained mustard
  • 1/3 cup vegetable oil
  • 2 lb. swordfish steaks, cut into 12 pieces, about 1-1/2 inches each
  • Kosher salt and freshly ground black pepper
  • Lemon wedges, for serving

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 85
  • Sodium (mg): 450
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Sugar (g): 0
  • Protein (g): 26


  • In a medium bowl, combine the scallions, cilantro, lemon juice, ginger, and mustard. Whisk in the oil.
  • Season the swordfish with 1 tsp. salt and 1/2 tsp. pepper, then toss with the marinade. Let sit at room temperature while the grill heats.
  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Thread the swordfish onto metal or soaked wooden skewers, and grill, covered and turning occasionally, until cooked through, about 8 minutes. Remove from the heat, and sprinkle with more cilantro. Serve immediately with lemon wedges on the side.


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Reviews (3 reviews)

  • Ngoron9 | 05/23/2020

    The swordfish brochettes were surprisingly juicy.
    I'm about to make them again today!

  • chef_sherry | 07/05/2019

    I made these with shrimp and swordfish and they were a hit at our 4th of July BBQ.

  • hankster_wester | 06/10/2019

    Wonderful on Tuna

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