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Fresh From The Sea

Swordfish Skewers Recipe

Rick Oruch - Monday, March 30, 2020

Lemon-Glazed Swordfish Skewers 

6 eight-inch wooden skewers

½ cup freshly squeezed lemon juice

1 Tbsp lemon zest

1 tsp chili paste

2 tsp fish sauce, optional

¼ cup sugar

½ tsp sea salt

1 pound swordfish

18 snow peas

18 grape or cherub tomatoes, preferably red and yellow

2 Tbsp extra-virgin olive oil

Sea salt and pepper, to taste

2 tsp cornstarch

2 tsp water

8 mint leaves, for garnish


  1. Soak skewers in water for 30 minutes.  

  2. In a medium bowl, mix lemon juice, zest, chili paste, fish sauce, sugar and salt. 

  3. Place swordfish in lemon mixture and marinate for 30 minutes.

  4. Place a small pan of water on to boil and prepare an ice bath.  When the water boils, place snow peas in and blanch for 30 seconds.  Remove to ice bath then drain and pat dry. Set aside.

  5. After the fish marinates for 30 min begin assembling the skewers but do not discard marinade.

  6. Place a fish piece on skewer and slide to the end.  Then wrap a snow pea around a tomato and slide onto skewers.  Repeat until you have three pieces of fish and three wrapped tomatoes then finish with a forth piece of fish.  Repeat for all six skewers.

  7. Place skewers in a dish and coat with olive oil, salt and pepper.

  8. Heat in a ribbed grill pan to medium hot.

  9. While pan is heating, place marinade in a small sauce pan and heat.  Mix corn starch and water to make slurry and add a little at a time to hot marinade until a creamy glaze is formed.  Set aside.

  10.  When grill is hot, spray with nonstick spray then place skewers on grill.  Turn a quarter turn every minute or so until the fish is cooked to desired doneness, no more than five or six minutes total.

  11. Turn grill off but leave skewers in place and brush on glaze, turning and brushing until all sides are covered.

  12. Cut mint leaves into strips.  Serve fish over cooked rice topped with mint strips, if desired.

Yield:  6 skewers

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