For a super simple tapas (or main course!) full of Mediterranean flavors, I love these Spanish swordfish kebabs. A quick marinade in olive oil and paprika and then onto the grill for a sear. That’s it! Make a quick sauce, pour some wine, and relax. Dinner is sorted.
Hello, all! Is is still grilling season? Fall grilling, maybe?
I love to grill all year long so long as we don’t have too much snow out there. (Once we get some good snow cover, I retreat to indoor cooking until it melts and frees my grill again.) The combo of grilled flavor and few pan to clean is too hard to resist.
However, you don’t have to grill these swordfish kebabs in order to enjoy them! Any cooking method which can deliver a fair amount of heat and get a good sear on the swordfish will work. Grill pan or broiler are both great if you want to keep them as kebabs, but also a hot cast iron skillet will work. Just get them browned on the outside and don’t overcook the middle. Say no to dry swordfish! 🙁
Once you’ve made your swordfish, I highly recommend my seriously easy classic romesco sauce to serve along side. Seriously easy and seriously yummy. You won’t be sorry.
How do you make Spanish swordfish kebabs?
To make Spanish swordfish kebabs, cut the swordfish into cubes and soak in a zesty paprika marinade for 30 minutes. Then grill on high for 6-8 minutes until cooked through.
- Cut the swordfish into 1 1/2 inch cubes.
- Toss the swordfish with the paprika and olive oil marinade.
- Thread onto skewers and grill until cooked through.
- Serve with romesco sauce.
If you are using wooden skewers, start soaking them now since they need at least 30 minutes.
Tip: If you don’t want to fuss with bamboo skewers, you might want to try some metal skewers. I like the flat blade, sturdiness, and length of these stainless steel skewers.
Cut the swordfish into cubes about 1 1/2 inches in size, trying to keep them all about the same size. Then toss the swordfish with paprika, smoked paprika, olive oil, lemon juice, and salt. Let that all marinate for 30 minutes.
While the swordfish is marinating, heat up the grill (or broiler or grill pan), and make the romesco sauce.
Thread the swordfish on your skewers and grill on all sides until browned and cooked through, 6-8 minutes.
What to serve alongside swordfish kebabs?
What do you serve with swordfish kebabs at a tapas party? There are so many choices and any recipe in my Spanish Tapas category would be great!
However, I do have a few suggestions to narrow it down.
First of all, I highly recommend my romesco sauce. I did create the kebabs specifically to pair with the sauce so I think they go perfectly together. But I will concede that an aioli can also work, such as my paprika aioli. And if you’re making a few different tapas, you probably want a few sauces too, so make both.
For this menu, have a fair amount of roasted red peppers on hand. You will need them for the romesco sauce, the pumpkin soup, and for the crab cakes.
If you try my recipe for Grilled Swordfish Kebabs, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Grilling, Annemarie
Turn swordfish steaks into a zesty Mediterranean Spanish tapas dish by grilling up these paprika rubbed swordfish kebabs. Great for dinner too!
- 1 1/2 lb swordfish, cut into 1 1/2 " cubes
- 1/2 tsp paprika
- 1/2 tsp smoked paprika
- pinch cayenne
- 1/2 tsp kosher salt
- 3 tbsp olive oil
- 1 tsp lemon juice
If you are using wooden skewers, start soaking them now.
Toss the swordfish with the rest of the ingredients. Let it marinate for about 30 minutes.
Heat the grill on high or heat up a grill pan on medium high.
Thread the swordfish onto skewers and grill on high for 6-8 minutes, turning to brown all sides. The swordfish is done when the pieces reach a temperature of 130F.
Serve the swordfish with romesco sauce or an aioli of your choice.
- Wooden skewers: If you use wooden skewers they need to be soaked for at least 30 minutes and can be soaked for up to several hours.
- Swordfish: For even cooking, cut the swordfish into equally sized pieces.
- Aioli: If you want to use an aioli instead of the romesco sauce, I have two which would pair well with the swordfish: a Paprika Aioli in the recipe for Pinchos Morunos and a simple Garlic Aioli in the recipe for Spanish Tortilla.
- Servings: This recipe will make 4 servings as a main course and 6-8 as a tapas.
BitofBaconHQ Pet Corner
As I write this post yet another giant and destructive hurricane is hitting the US.
Starbuck doesn’t care. Because she’s a cat and global climate change is not going to make any difference in her life. All she needs are snuggles, mice to chase, and a warm lap.
But my daughter? She cares. Our children are ones who are going to have to deal with this. I just hope we can find the political will to make changes before it gets even worse.