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Simple and healthy ingredients make these Grilled Swordfish Kebabs an easy and delicious summer dinner. Livened up with a refreshing rosemary lime marinade, these kebabs also taste great with tuna, salmon or any thicker cut fish.



  • 1 lb swordfish steak, skinned and cut into 1 1/2-inch chunks
  • 1 small zucchini, cut into 3/4-inch chunks
  • 4 oz fresh baby bella mushrooms, large ones cut in half
  • 1/4 cup red onion, wedged and pulled apart
  • 3 garlic cloves, minced
  • 1 Tbsp chopped fresh rosemary
  • 3 Tbsp olive oil
  • 3 Tbsp lime juice
  • 1/8 tsp salt
  • Black pepper to taste


  • Soak 12 wood skewers in water. In a large, shallow baking dish, arrange swordfish, zucchini, mushrooms and onion in a single layer.
  • In a small bowl, whisk the garlic, rosemary, olive oil, lime juice, salt and pepper. Pour the mixture over the swordfish and vegetables and toss to coat evenly. Let the mixture sit at room temperature for 15 to 20 minutes.
  • Meanwhile, line your grill with heavy-duty foil. Spray with nonstick cooking spray. Preheat grill to medium heat.
  • Thread the swordfish and vegetables on the skewers. Grill the kebabs for 5 minutes, turning once halfway through cooking. Serve immediately.

This Recipe first appeared in Health eCooks®

Nutrition Facts

Serving size: 2 skewers

Per Serving: Calories: 208; Fat: 14g; Saturated Fat: 2g; Cholesterol: 44mg; Sodium: 128mg; Carbohydrates: 2g; Fiber: 0g; Protein: 24g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Medical Review: Jane Schwartz, RDN, CLT

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