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Swordfish Skewers


  • 1 cup vegetable oil
  • 3 pounds fresh swordfish
  • 1/2 cup fresh lemon juice
  • 1 teaspoon dried leaf oregano, crumbled
  • 2 medium onions, each cut in 8 wedges
  • 2 small bay leaves


Remove skin from swordfish; cut fish into 1-inch cubes. Place swordfish in a bowl; combine remaining ingredients and pour over the swordfish cubes. Refrigerate for 2 to 3 hours. Oil 8 skewers; thread swordfish and onion wedges on skewers. Place skewers on foil and brush with more of the marinade mixture. Broil swordfish kabobs for 15 minutes, turning a few times to cook evenly. 

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