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Swordfish Kebabs

The perfect way to cook this delicious fish. Swordfish kebabs turn out incredibly tasty. This fish is prized for its flavor — it has no strong "fishy" smell, and there are no little bones in the flesh. On top of that, it holds together well during cooking and won't fall apart. Golden-browned kebabs are just the thing for gatherings with family or friends!

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Swordfish kebab
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 63 % 19 g
Fats 33 % 10 g
Carbohydrates 3 % 1 g
228 kcal
GI: 100 / 0 / 0
  • Swordfish, though something of an exotic guest around here, is very popular thanks to its outstanding flavor. It's ideal for fish kebabs: there are almost no small bones, and the meat is firm and delicious. The nice thing about this fish is that it keeps its firmness when cooked. So let's get started :) For kebabs, choose fish steaks about 1 inch (2.5 cm) thick. Rinse them, blot them dry with paper towels, and lay them on a cutting board. Cut the steaks into 1-inch (2.5 cm) cubes. Put the fish pieces in a zip-top bag. Add the olive oil, lemon zest, ground black pepper, anchovy paste, chopped thyme, and salt. Seal the bag and mix everything, "massaging" the fish through the bag so the seasonings coat it evenly. Lay the bag flat on a wide plate and refrigerate. Marinate the fish for one hour. While it marinates, prep the skewers: put them in a container that fits, cover them with water, and let them soak for one hour as well. Near the end of the marinating time, heat the grill — it should be good and hot. Take the marinated fish out of the bag and thread the pieces onto the skewers, spacing them apart. Grill the fish for two minutes per side; it cooks and browns quickly. Arrange the finished kebabs on a serving plate, drizzle with lemon juice, and serve while they're still hot. Round out the dish with lemon wedges. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Olive oil - 913  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Sea salt - 0  kcal/100g
  • Swordfish - 172  kcal/100g

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