Grilled Swordfish Skewers

Posted by Roz Corieri Paige on Feb 15, 2022 7:45:00 AM
Roz Corieri Paige

Keto for the meat-and-potatoes crowd


When your spouse loves to eat but is strictly meat-and-potatoes, you look for new ways to surprise him: add a new spice here, hide a vegetable there, and sometimes you just stick everything on a skewer.

Closeup of swordfish kebab skewers

It’s easy, fun, and practically foolproof.  Oh, and Mr. Meat-and Potatoes ate two skewers in a blink!


Grilled Italian Swordfish Skewers


Olive Salsa Cruda

  • 1/4 cup Italian parsley, chopped
  • 4 Tbsp. Sun-Dried Tomato & Olive Bruschetta Topping
  • 16 jumbo green olives with pimento, chopped
  • 1/4 cup chopped pimentos
  • 4 Tbsp. sun-dried tomatoes, chopped
  • 1 large clove of garlic, minced
  • 2 Tbsp. Extra Virgin olive oil
  • 1/2 tsp. grated lemon zest + 2 Tbsp. lemon juice
  • 1/4 tsp. crushed red pepper flakes
  • Freshly ground sea salt and black pepper to taste

For The Swordfish Skewers

  • 1-½ pounds swordfish filets, skin removed, cut into 1-1/2" chunks
  • 1 red onion, cut into quarters
  • 1 - 2 of each: red, green, and yellow bell peppers
  • 10 baby portobello mushrooms, wiped clean, stems removed
  • 10 - 20 red cherry tomatoes
  • Olive oil - to brush on (or spray on)
  • Lemon Pepper seasoning, salt, and pepper to taste
  • Freshly ground sea salt and black pepper to taste
  • Red-leaf lettuce and sliced lemons for serving

InstructionsSwordfish kebab skewers

  • Prepare the salsa cruda first:  Combine all ingredients in a bowl. Set aside. 
  • Heat outdoor grill to medium heat.
  • Prepare 12" skewers by alternately threading swordfish chunks with the vegetables.
  • Once assembled, generously brush skewers with olive oil.
  • Season, salt, and pepper the assembled skewers with your favorite seasonings on all sides
  • Grill skewers 10 - 15 minutes, turning every 3 - 4 minutes until swordfish is a bit golden on the edges and the vegetables are lightly charred.
  • For presentation: Place grilled swordfish skewers on a bed of red and green leafy lettuce.
  • Serve with salsa cruda and lemon slices.

NOTES:  Can be made ahead. If it is too tart for your preference, add sugar or sweetener to your taste.


About the author

Roz Corieri Paige is the author of La Bella Vita Cucina, a food and lifestyle blog where she inspires others to live life more deliciously and beautifully, whether in the kitchen or the garden. Find out more about Roz at



Tags: Country Kitchen


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