Grilled Spanish Swordfish Kebabs
Turn swordfish steaks into a zesty Mediterranean Spanish tapas dish by grilling up these paprika rubbed swordfish kebabs. Great for dinner too!
Servings 6 servings
Calories 225kcal
Ingredients
- 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
Instructions
- 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 with romesco sauce or an aioli of your choice.
Notes
- 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 fish into equal sized pieces.
- Aioli: If you want to use an aioli instead of the romesco sauce, I have two which would pair well: a Paprika Aioli in the recipe for Pinchos Morunos and a simple Garlic Aioli in the recipe for Spanish Tortillas.
- Servings: This recipe will make 4 servings as a main course and 6-8 as a tapas.
Nutrition
Calories: 225kcal