Swordfish Kebobs

Firm, meaty swordfish is the fish that was born for the grill. Unlike flaky white fish that crumbles and slips through the grates, it holds together on a skewer like a champ, taking on char and smoke while staying juicy.

A quick marinade of olive oil, garlic, cilantro, lime, and pineapple juice gives it a bright, tropical lift. Just don’t leave it too long, since 15 minutes is plenty. The acid in the lime and pineapple starts to break the fish down and turn it mushy if it sits.

Thread the swordfish between cherry tomatoes, pineapple chunks, green pepper, and red onion, then grill or broil, rotating and basting, until the fish is just cooked and the pineapple caramelizes at the edges.

Soak your bamboo skewers first so they don’t char, and you’ve got a fast, colorful summer dinner in about 40 minutes.

Chef Tips

• Marinate the swordfish only about 15 minutes. The lime and pineapple acid will turn it mushy if left longer.
• Soak bamboo skewers in water first so they don’t burn on the grill.
• Cut the fish and vegetables into similar-size chunks so everything cooks at the same rate.
• Don’t overcook. Swordfish dries out fast, so pull it the moment it’s just opaque through.

Variations

• Use tuna, salmon, or shrimp in place of swordfish.
• Add a pinch of chili or a drizzle of honey to the marinade for sweet heat.
• Serve over rice with a squeeze of extra lime and more cilantro.