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Lunch / Dinner

Swordfish Kebabs with Garlic Parsley Sauce

With an abundance of fresh vegetables alongside lean protein, kebabs are a healthy way to enjoy the charred goodness of grilling. These skewers with large pieces of tender swordfish, zucchini ribbons, and baby potatoes, are served with a vibrant green herb sauce. For the most sustainable choice, and according to SeafoodWatch.org, look for swordfish caught in the Atlantic using harpoons, handlines, or hand-operated pole-and-lines.


4 servings

Total Time

20 minutes

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Preheat grill to medium. Brush grill grate with oil.

For the kebabs, thread swordfish, zucchini, potatoes, and onion onto skewers; coat with nonstick spray and season with salt and pepper.

Grill kebabs, covered, until fish is cooked through, 6 minutes, turning halfway through. Grill lemons, covered, cut sides down, until charred, 2 minutes; juice two halves, and set aside remaining halves.

For the sauce, mince parsley, garlic, salt, black pepper, and pepper flakes in a food processor. Add oil, vinegar, and 2 Tbsp. grilled lemon juice and process until combined. Brush kebabs with sauce. Serve kebabs with remaining sauce and lemon halves.


Since the potatoes take longer to cook, parcook them before skewering and grilling.


Ribbon the zucchini with a vegetable peeler, or small chunks would also work.

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