Prep Time: 25 Minutes
Total Time: 55 Minutes
- Zest and juice of 1 lemon, plus more for seasoning
- ¼ cup extra-virgin olive oil
- ⅓ cup chopped fresh oregano
- 2 minced garlic cloves
- 1¼ lb skinned swordfish
- Red and/or yellow cherry tomatoes
- Olive oil
Get The Grill ReadyPreheat grill for indirect, medium-high heat. (Gas grill: Set one burner to medium-high and leave one burner off. Charcoal grill: Bank all coals to one side.)
Prepare the marinade
Whisk lemon zest and juice, olive oil, oregano, and garlic cloves.
Cut swordfish into 1-inch cubes; toss with marinade and let stand at room temperature 30 minutes (or refrigerate up to 4 hours).
Put Together Skewers
Thread swordfish onto skewers, alternating with red and/or yellow cherry tomatoes (skewer through stem end to prevent bursting). Brush with olive oil and season with salt and pepper.
Cook The Swordfish
Cook on cooler side of grill until edges are just charred and swordfish is cooked through, 8 to 9 minutes, flipping every few minutes. Season with fresh lemon juice.
Time to enjoy your swordfish skewers!
What do you think? Will you be making the swordfish skewers soon? We want to see and hear how it goes!