Being in the south, my grill gets a workout. Instead of boring burgers and hot dogs I like to change it up from time to time. Grilled fish is super easy, done in no time flat and oh so delicious. This recipe for Grilled Swordfish & Pineapple Kabobs is a great change of pace that your whole family will love.
Ever since I made the Bacon Wrapped Teriyaki Chicken Kabobs a few weeks ago, my husband has been requesting kabobs. Now, don’t get me wrong…that bacon wrapped chicken is to die for – but, I wanted to lighten it up a bit. I had originally intended to do salmon kabobs but when I went to the store the fillets were all too thin. To do fish as a kabob you need a nice thick fish to skewer. You also need a firm fish so that it does not flake off as it cooks. Swordfish was on sale so that’s what I went with.
It was a huge success. I think I might actually like it better than my salmon kabobs. Both use the same marinade so grab your favorite fish and fire up that grill!
- 2 pounds swordfish fillets, cut into 1½ inch chunks
- 1 can of chunk pineapple in 100% juice
- 2 limes, juiced
- 1 tablespoon fresh ginger, grated or minced
- ½ teaspoon sesame seeds
- ½ teaspoon red pepper flakes
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1½ tablespoon brown sugar
- 1 green onion chopped
- Whisk the 2 tablespoons of pineapple juice, lime juice, ginger, sesame seeds, red pepper flakes, soy sauce, sesame oil, brown sugar and onion.
- Pour marinade over fish, cover and refrigerate for 1 hour.
- Remove the fish from the marinade and skewer, alternating with pineapple chunks.
- Grill over indirect heat for approximately 8 minutes, turning once.