Turkish · Dinner
Grilled Swordfish Skewers
Swordfish cubes marinated in lemon, olive oil, garlic and oregano, skewered with bell pepper, red onion and cherry tomatoes, then grilled until lightly charred outside and just opaque inside. Lean, herb-forward Turkish grill served with a squeeze of lemon and fresh parsley.
$8
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
246Calories
33.6gProtein
9.1gFat
9.2gCarbs
4.8gSugar
2.6gFiber
680mgSodium
93.5mgChol
1.8gSat Fat
900mgPotassium
60mgCalcium
1.8mgIron
1.9mcgVitamin B12
75mgVitamin C
Goes well with
Sauvignon Blanc
local
Turkish Ayran
international
low-calorie
gluten-free
low-carb
low-calorie
Instructions
1
Prep
Cut the swordfish into 1.5-inch cubes, pat dry, and place in a bowl with lemon juice, olive oil, garlic, oregano, smoked paprika, salt and pepper.
2
Marinate
Chill the bowl in the refrigerator 20 minutes until flavors penetrate the fish.
3
Grill
Thread marinated swordfish cubes onto a skewer alternating with bell pepper, red onion and cherry tomatoes. Grill over medium-high heat 8–10 minutes, turning every 2–3 minutes, until opaque and lightly charred.
4
Plate
Slide onto a plate, squeeze lemon over top and scatter parsley before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g swordfish steak
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil
- 2 clove2 clove garlic
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 11 small red bell pepper
- 11 small red onion
- 1010 cherry tomatoes
- 22 lemon wedge, for serving
- 2 tsp2 tsp parsley
