The winter holiday season might be the most popular time of year for partying and eating, but there’s nothing like the fun and flavor of a summer barbecue, complete with in-season, garden-fresh dishes. These swordfish kabobs have become a staple in my house this summer. They’re perfect for a weeknight dinner, but also special enough […]
The winter holiday season might be the most popular time of year for partying and eating, but there’s nothing like the fun and flavor of a summer barbecue, complete with in-season, garden-fresh dishes. These swordfish kabobs have become a staple in my house this summer. They’re perfect for a weeknight dinner, but also special enough to bring along to the family 4th of July cookout. Also, because you can substitute whatever veggies you have on hand, they’re a great way to use up whatever summer produce is multiplying the fastest in your garden.
Broiled or grilled (as seen here), these swordfish kabobs are delicious! Photo Credit : Aimee Seavey
Swordfish is an ideal fish for kabobs (and grilling) because it doesn’t fall apart under high temperatures. If you don’t like swordfish, other good varieties for the grill are tuna, halibut, mahi mahi, snapper, and salmon. A good marinade is also key when grilling or broiling fish because it helps keep the fish from drying out. Feel free to use any marinade you like. I’ve found that a simple combination of olive oil, salt, pepper, and lemon is perfectly fine for truly delicious swordfish, but in this recipe, we’re whisking together olive oil, white wine vinegar, soy sauce, hot sauce, minced garlic, and whatever fresh or dried herbs you prefer. I went with some fresh parsley from my garden and a little herb-seasoned salt.
Because these swordfish kabobs can be broiled, as the original recipe instructs, or grilled, they’re a great choice for any summer meal. If you’re grilling, just remember to oil the grill after it’s had a chance to heat up, but before adding the fish, to prevent sticking. You can do this with a paper towel and some vegetable oil.
Swordfish kabobs ready for the grill! Photo Credit : Aimee Seavey
And if you’re broiling, arrange your skewers on a baking sheet lined with aluminum foil (non-stick, if possible) brushed with olive oil. Without the open flame, they won’t get as charred as their grilled counterparts, but the flavor from the marinade is still terrific.
Broiled swordfish kabobs made with cherry tomatoes, yellow pepper, and red onion. Photo Credit : Aimee Seavey
A little fresh lemon garnish and you’ve got yourself the perfect summer supper.
Do you like seafood kabobs, or do you prefer beef, chicken, or pork? Tell us your favorite combinations!
Aimee Tucker is Yankee Magazine’s Home Editor and the Senior Digital Editor of NewEngland.com. A lifelong New Englander and Yankee contributor since 2010, Aimee has written columns devoted to history, foliage, retro food, and architecture, and regularly shares her experiences in New England travel, home, and gardening. Her most memorable Yankee experiences to date include meeting Stephen King, singing along to a James Taylor Fourth of July concert at Tanglewood, and taking to the skies in the Hood blimp for an open-air tour of the Massachusetts coastline.
