Swordfish Souvlaki Recipe

I’m obsessed with this swordfish souvlaki recipe because the fresh lemon and garlic marinade infuses the fish with such a zesty, Mediterranean flavor that it feels like a mini-vacation with every bite. Plus, grilling the skewers with vibrant veggies is not only easy and quick but makes for a colorful, Instagram-worthy feast that my friends and I can’t get enough of!

I adore Mediterranean flavors, and my Swordfish Souvlaki is a magnificent representation of that. With swordfish, an underappreciated but superb source of not just protein but healthy fats, as well, this dish could not be more simple or more healthy.

You marinate the swordfish (cut into tender cubes) in olive oil, fresh lemon juice, and a touch of garlic. You do not need to imbibe in a Mediterranean diet to experiment with its beautiful flavors—indeed, one of the beautiful things about Mediterranean cuisine is its accessibility and adaptability.

Ingredients

Swordfish: Contains a large amount of protein; an excellent source of omega-3 fatty acids, heart-healthy.

Healthy fats, antioxidants, and anti-inflammatory properties make olive oil a remarkably healthful food.

Juice from lemons: Provides brightness, is abundant in vitamin C, and helps with digestion.

Garlic contributes to flavor complexity, holds allicin, and is a linchpin of immune defense.

Oregano that has been dried: An herb that is aromatic and full of antioxidants, adds earthy notes.

Onions red: Adds sweetness, fiber you can feel, and quercetin.

Vitamin C is abundant in red bell peppers, which also provide a crunchy texture and sweet flavor.

Ingredient Quantities

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• 1 1/2 pounds swordfish, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 medium red onions, cut into wedges
• 2 red bell peppers, cut into 1-inch pieces
• Skewers (if using wooden, soak in water for 30 minutes)
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

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Instructions

1. In a big bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper in a large bowl. This is the marinade.

2. Add the swordfish cubes to the marinade, stirring to ensure that each piece is coated completely. Cover and refrigerate for 30 minutes; this brief interlude allows the tastes to harmonize.

3. Let the swordfish bathe in a marinade while you take at least 30 minutes to prep your skewers. If you’re using wooden skewers, their half-hour soak in water will stave off any potential fires that might otherwise break out when the skewers hit the grill.

4. Heat your grill to a temperature of medium-high.

5. Skewering the marinated cubed swordfish, red onion wedges, and red bell pepper pieces is a manageable way to serve these large portions of fish and vegetables. Use long metal skewers, and leave a little space between each piece for even cooking.

6. The grill grates should be oiled very lightly to prevent food from sticking.

7. Put the skewers on the grill and cook them for 4-5 minutes on each side, or until the swordfish is opaque and cooked all the way through, and the vegetables are lightly charred.

8. Take the skewers off the grill and allow them to rest for a few minutes.

9. Move the swordfish souvlaki to a serving platter. Fresh parsley and lemon wedges make excellent garnishes.

10. Serve right away, permitting patrons to squirt fresh lemon juice over the top for an accent of brightness. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring spoons
4. Knife
5. Cutting board
6. Skewers (metal or wooden)
7. Grill
8. Grill brush or oil brush
9. Serving platter

FAQ

• Q: Can I use a different type of fish for this recipe?Q: Can firm fish like halibut or salmon be used in place of swordfish?

  A: Yes, other firm fish such as halibut or salmon can take the place of swordfish.

• Q: How long should I marinate the swordfish cubes?A: For at least 30 minutes, but no longer than 1 hour, marinate the cubes of swordfish.
• Q: What is the best way to grill the swordfish souvlaki?To prepare the skewers for grilling, heat the grill to a medium-high temperature. Cook the skewers on the grill for approximately 2-3 minutes on each side. The fish should be opaque and flaky when fully cooked.
• Q: Can I make this recipe without a grill?A: You can, however, achieve similar results by broiling the skewers in your oven. To do this, set your broiler to high. Prepare a baking sheet and place the skewers on it. Cook them for about 3-4 minutes on each side.
• Q: How can I prevent the skewers from burning?Soak wooden skewers in water for at least 30 minutes before assembling the souvlaki. This will prevent the skewers from burning.
• Q: What should I serve with swordfish souvlaki?Here is a complete meal: a fresh salad, warm pita bread, and tzatziki sauce. Serve with these accompaniments for the warm, savory dish from A.
• Q: Is there a substitute for dried oregano?Use fresh oregano in place of dried, and use about three times the amount if using fresh.

Substitutions and Variations

To create a dish similar to swordfish, use 1 1/2 pounds of halibut or mahi-mahi, cut into 1-inch cubes.
To make avocado oil: 2 tablespoons avocado oil
To prepare garlic: 1 teaspoon garlic powder
When using dried oregano, the equivalent amount of dried thyme is 1 teaspoon.
To replace red bell peppers in a recipe, use yellow or orange bell peppers, cut into pieces that are 1 inch (2.5 centimeters) in size.

Pro Tips

1. Marinade Magic For maximum flavor, consider marinating the swordfish for a little longer, up to two hours, if time allows. The extended marination helps the fish absorb more of the delicious blend of flavors from the olive oil, lemon juice, garlic, and oregano.

2. Prep the Grill Ensure your grill is fully preheated before placing the skewers on it. A properly heated grill helps achieve those perfect grill marks and prevents the fish from sticking to the grates.

3. Space and Rotate When threading the swordfish and vegetables onto the skewers, leave a small amount of space between each piece. This allows the hot air to circulate and ensures even cooking. Rotate the skewers quarterly for uniform grilling.

4. Oil the Grates Lightly oil not only the grill grates but also the fish and vegetables themselves before grilling. This further reduces sticking and promotes a nice sear.

5. Resting Period Allow the skewers to rest for a couple of minutes after taking them off the grill. This helps the residual heat finish cooking the fish and allows the juices to redistribute, making the fish more tender and succulent.