Broiled Swordfish Kebab

Buy the freshest swordfish fillet possible—you can substitute tuna or halibut if you like.

Serves: 1Hands-on: 20 minutesTotal: 25 minutesDifficulty: Easy

Serves: 1


  • 1 Tbsp. olive oil
  • 1 tsp. freshly squeezed lime juice
  • 1 tsp. Dijon mustard
  • 1⁄4 tsp. paprika
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. freshly cracked black pepper
  • 1 swordfish fillet (5 oz.), about 1 inch thick, cut into 1-inch cubes
  • 1 tomato, seeded and cut into wedges
  • 1⁄2 green pepper, cut into 1-inch squares
  • 1⁄4 sweet onion, cut into 1-inch pieces
  • 2 skewers, soaked in water (8 inches)


  • Combine the olive oil, lime juice, Dijon, paprika, salt and pepper in a small nonmetal bowl, and add the swordfish, stirring once or twice to coat evenly. Refrigerate for 5 minutes.
  • Oil broiler rack and place it about 4 inches from the heat source. Preheat broiler to medium-high.
  • Remove the fish from the marinade, reserving the marinade. Thread the vegetables and fish cubes onto the skewer, alternating the fish cubes with the vegetables. Brush the kebab with the reserved marinade.
  • Place the kebab on the oiled rack and cook for about 2 minutes per side, brushing with the marinade after each turn. Discard any remaining marinade. Cook about 10 to 12 minutes total, until the fish is cooked through and the vegetables are browned at the edges. Serve hot.