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Grilled Swordfish Skewers

Grilled Swordfish Skewers

Recipe by Ari from Well Seasoned Studio.

These grilled swordfish skewers are so easy to make! Alternate swordfish and lemon slices on skewers, then grill quickly for 2–3 minutes on each side. Serve with a flavorful, homemade Italian salsa verde made from parsley, capers, anchovies, garlic, lemon, and red pepper flakes. A great, healthy swordfish recipe the whole family will love! GF, DF, Whole30


For the swordfish

  • 3 swordfish steaks, about 1 ¾–2 lb total
  • 2 large lemons, thinly sliced, plus more for serving

For the Italian salsa verde

  • 2 cups finely chopped parsley
  • 2 anchovies
  • 1 large garlic clove
  • 1 Tbsp capers, drained
  • ½ lemon, zested and juiced
  • pinch of red pepper flakes
  • ½ tsp kosher salt
  • ¼ cup extra virgin olive oil


  • Make the sauce. Using a sharp knife, finely chop all Italian salsa verde ingredients, then place in a medium mixing bowl.
  • Whisk with olive oil. Next, stream in the olive oil and whisk until thoroughly combined. Taste and adjust seasoning as needed.

  • Preheat the grill. Preheat a grill with the lid down until a temperature of 450–475° F is reached.

  • Prepare the swordfish. Carefully slice off swordfish skin, then discard. Cut remaining swordfish steaks into large, roughly equal-sized pieces about 2" wide. Season generously on all sides with kosher salt and freshly ground black pepper.

  • Assemble the skewers. If using metal skewers, simply alternate pieces of seasoned swordfish cubes with folded over slices of lemon. We recommend 3–4 pieces of swordfish per skewer. If using wooden or bamboo skewers, soak in water for 1 hour first, then assemble the skewers.

  • Grill swordfish. When the grill is hot, lightly grease the grates with olive oil or grill spray. Carefully place the skewers down, then cook 2–3 minutes on the first side, or until the swordfish easily pulls away from the grates. Flip the skewers over (wearing grill gloves helps tremendously!) and cook an additional 2–3 minutes, or until swordfish registers with an internal temperature of 130–135° F. Remove from the grill and serve immediately with salsa verde!