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Swordfish Kebabs with Red Onion, Roasted Peppers and Parsley Caper Sauce

Serves up to six!
Swordfish Kebabs with Red Onion, Roasted Peppers and Parsley Caper Sauce
Ingredients for Swordfish Kebabs
  • 1 cup olive oil
  • 1 tablespoon fresno chilies; (seeded, and diced)
  • 3 tablespoons lemon zest
  • 4 cloves garlic; (minced)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 cup dill fronds
  • 2 pounds swordfish steaks; (sliced 1.5 inches thick, cut into 1.5 inch cubes)
  • 2 cups red onion; (peeled, cut into 1” pieces)
  • 2 cups roasted red peppers; (peeled, cut into 1” pieces)
  • 1/2 cup parsley caper sauce; (see recipe below)
  • 3 lemons; (split)
  • 6 11”-12” skewers
Ingredients for Parsley Caper Sauce
  • 1/2 cup packed fresh flat-leafed parsley leaves
  • 3 tablespoon capers
  • 1 each anchovy
  • 1 tablespoon shallot; (chopped fine)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon chopped garlic
  • 1/2 cup olive oil
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon kosher salt


Directions for Swordfish Kebobs

1.     Combine minced garlic, lemon zest, kosher salt, black pepper, dill fronds and fresno chilies

2.     Add sword fish to the lemon-garlic marinade and refrigerate for up to 4 hours

3.     Pre-heat grill or broiler to medium high heat

4.     Thread fish on skewers alternating red onion, fish, and roasted red peppers

5.     Cook until fish is just cooked through.

6.     Serve hot with parsley-caper sauce and a squeeze of fresh lemon juice

Active Time = 45 minutes

Bake Time = 30 minutes

Directions for Caper Sauce

1.     Combine all ingredients in a food processor except the vinegar and chop fine.

2.     Add in vinegar and adjust seasoning to taste.

Makes approximately 1/2 cup

Swordfish Kebabs

Chef Mike Isabella cooks up delicious Swordfish Kebobs with Parsley Caper Sauce.

Prep Time = 20 minutes


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