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Grilled Swordfish Skewers with Herbs and Lemon

Swordfish and summer vegetables cook quickly over a hot grill, then meet a fresh parsley-lemon dressing and tender couscous.

Grilled swordfish skewers with zucchini, red onion, parsley-lemon dressing, and couscous.

Swordfish holds together well on skewers, and its firm texture makes it easy to grill alongside pieces of red onion and zucchini. A short lemon-and-oregano marinade seasons the fish without leaving it in acid long enough to soften its surface.

Start with a clean, hot grate

A preheated, lightly oiled grill helps the fish release cleanly when it is ready to turn. If using wooden skewers, soak them first; metal skewers can go straight to the threading step.

Keep the marinade brief

Olive oil carries oregano, garlic, and lemon zest across the fish and vegetables. The lemon juice adds brightness, while a short 10-minute rest seasons the swordfish without making its surface mealy.

Swordfish cubes, zucchini, and red onion are threaded loosely on skewers before grilling. — Swordfish, zucchini, and onion are threaded loosely so the pieces brown on the grill.

Leave room between pieces

A little space between the fish and vegetables lets heat reach their edges and makes the skewers easier to turn. If pieces touch tightly, they steam against one another and can stick when you rotate them.

Use temperature, not color alone

Turn the skewers every couple of minutes so the fish cooks evenly without drying at the edges. Check a thick cube from the side with an instant-read thermometer and take the skewers off when it reaches 145 F.

Moist grilled swordfish with charred zucchini and red onion under parsley-lemon dressing. — The finished swordfish is opaque and moist beside charred zucchini and red onion.

Add the herbs after grilling

The parsley-lemon dressing goes on after the skewers rest, preserving its fresh aroma against the smoky edges. Spoon a little over the couscous as well so the side carries the same bright flavors.

Serve while the fish is hot

Couscous steams while the grill heats and takes only a few minutes to finish. Fluff it just before plating, then bring the skewers to the table while their vegetable edges are still lightly charred.

Grilled Swordfish Skewers with Herbs and Lemon

4 servings

52 minutes total

Ingredients

• 1 1/2 lb skinless swordfish steaks, cut into 1 1/4-inch cubes
• 1 medium red onion, cut into 1 1/4-inch chunks
• 1 medium zucchini, cut into 1-inch half-moons
• 3 tbsp extra-virgin olive oil, divided
• 1 lemon, zested and juiced
• 2 garlic cloves, finely grated, divided
• 1 tsp dried oregano
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1 cup dry couscous
• 1 cup water
• 1 tbsp unsalted butter

Method

Prepare skewers and grill
If using wooden skewers, submerge them in water for 20 minutes; metal skewers need no soaking. Heat a clean outdoor grill to medium-high and lightly oil the grate just before cooking.
Look for: Wooden skewers stay fully submerged, and the grill grate is hot before the fish goes on.
Season the swordfish
Whisk 2 tbsp olive oil with the lemon zest, half the lemon juice, 1 grated garlic clove, oregano, 1/2 tsp salt, and black pepper. Add the swordfish, onion, and zucchini, toss gently, and marinate for 10 minutes while you prepare the remaining components.
Look for: The fish and vegetables have a thin, even coating; keep the brief lemon marinade from exceeding 15 minutes.
Mix the parsley dressing
Stir the parsley with the remaining 1 tbsp olive oil, remaining lemon juice, the second grated garlic clove, and 1/4 tsp salt. Set the fresh dressing aside so it is ready to brush over the hot skewers.
Look for: The parsley is evenly moistened and the dressing tastes bright rather than oily.
Prepare the couscous
Bring the water and remaining 1/4 tsp salt to a boil in a small saucepan. Stir in the couscous and butter, cover, remove from the heat, and let stand for 5 minutes before fluffing with a fork.
Look for: The couscous absorbs the water and separates into tender grains when fluffed.
Thread the skewers
Thread the swordfish, red onion, and zucchini onto 8 skewers, alternating them and leaving a little space between pieces so heat reaches their edges. Discard any marinade that touched the raw fish.
Look for: The pieces are secure but not compressed together, and no raw-fish marinade is reserved for serving.
Grill until just cooked
Grill the skewers over medium-high heat for 8 to 10 minutes, turning every 2 minutes, until the vegetables have browned edges and the thickest swordfish cube reaches 145 F. Avoid pressing the fish against the grate.
Look for: The fish is opaque through the center, moist, and releases from the grate without tearing.
Rest and dress
Transfer the skewers to a clean platter and rest for 3 minutes. Spoon or brush the parsley-lemon dressing over the hot fish and vegetables, keeping the fresh dressing away from raw-fish utensils.
Look for: The dressing clings to the hot skewers and the fish remains in moist, intact cubes.
Serve with couscous
Fluff the couscous once more and divide it among four plates. Serve the swordfish skewers immediately, with any remaining parsley dressing spooned over the couscous and vegetables.
Look for: The couscous is fluffy and the skewers are served while their edges are still lightly charred.