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Sword Fish Kabobs

By a family


6 eight-inch wooden skewers

½ cup freshly squeezed lemon juice

1 tablespoon lemon zest

1 teaspoon chili paste

2 teaspoons fish sauce (optional)

½ cup granulated sugar

½ teaspoon sea salt (Kosher if sea salt is not available)

1 pound fresh swordfish or other firm fish

18 snow peas

18 grape or cherry tomatoes (yellow or red or both)

2 tablespoon extra-virgin olive oil

¼ teaspoon additional sea salt

Few grinds of fresh black pepper

2 teaspoons each of corn starch and water to make a slurry

8 mint leaves


Soak skewers submerged in water for 30 minutes. Use a dish or bowl to hold them under water.

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

Remove skin and any dark meat from the swordfish. Cut remaining fish into 24 even cubes.

Place swordfish in lemon mixture and marinate for 30 minutes.

(Start cooking your rice now if you plan to serve it with this dish.)

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.

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

Place a fish piece on skewer and slide to the end. Then wrap a snow pea around a tomato and slide onto skewer. 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.

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

Heat a ribbed grill pan to medium hot.

While pan is heating, place marinade in 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.

When grill is hot, spray with pan 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, less if cooking rare tuna.

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

Pile mint leaves on top of each other and cut into strips.

Serve fish skewers topped with mint strips over cooked rice.


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