Bay Leaf and Lemon Marinated Swordfish Kabobs

The scent of the sea always takes me back to summers spent on the Mediterranean coast. My grandfather, a seasoned fisherman, would bring home the day’s catch, and my grandmother would transform it into culinary magic. I vividly remember the tangy aroma of lemon mingling with the subtle, peppery notes of bay leaf as she prepared swordfish for the grill. The simple, yet vibrant flavors of that dish are forever etched in my memory, a reminder of family, sunshine, and the bounty of the ocean. That’s what inspired this recipe – a little taste of my childhood, brought to your table.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Servings: 4
• Yield: 4 kabobs
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 1 teaspoon grated lemon rind
• 1/4 cup fresh lemon juice
• 1/4 teaspoon pepper
• 8 fresh bay leaves
• 4 slices lemons, cut 1/4 inch thick and halved
• 1 large garlic clove, crushed
• 1 lb swordfish steak, 1-inch thick, cut in 1-1/2 inch squares
• 4 large cherry tomatoes
• 4 pieces green bell peppers (1-inch squares)
• Vegetable oil cooking spray

Equipment Needed

• Large zip-top heavy-duty plastic bag
• 4 (12-inch) skewers
• Broiler rack
• Broiler pan

Instructions

1. In a large zip-top heavy-duty plastic bag, combine the grated lemon rind, fresh lemon juice, pepper, fresh bay leaves, lemon slices, and crushed garlic clove.
2. Add the swordfish cubes to the bag.
3. Seal the bag, ensuring minimal air remains.
4. Marinate in the refrigerator for 1 hour, turning the bag occasionally to ensure even distribution of the marinade.
5. Remove the swordfish from the bag, reserving the marinade.
6. Thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square alternately onto each of the 4 (12-inch) skewers. Try to keep the arrangement consistent for even cooking.
7. Reserve 1/4 cup of the marinade. Discard the remaining bay leaves and lemon slices from the marinade used for soaking the fish.
8. Place the kabobs on a broiler rack that has been coated with vegetable oil cooking spray.
9. Place the rack on a broiler pan. This helps prevent drips from creating a mess in your oven and ensures even heat distribution.
10. Broil 5-1/2 inches from the heat for 3 minutes. Keep a close watch to prevent burning. Ovens vary, so adjust the distance if needed.
11. Turn the kabobs over.
12. Broil for 3 minutes or until the fish flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C).
13. Baste the kabobs occasionally with the reserved 1/4 cup marinade during the broiling process to keep them moist and flavorful.
14. Serve immediately.

Expert Tips & Tricks

• Don’t over-marinate: Swordfish is a delicate fish, and prolonged marinating can make it mushy. One hour is ideal.
• Pre-soak wooden skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning under the broiler.
• Cut vegetables uniformly: Ensure the bell pepper squares are relatively uniform in size to ensure they cook evenly with the swordfish.
• Use a high-quality swordfish steak: Opt for a firm, white or slightly pink swordfish steak with no discoloration. A good quality cut will make a significant difference in the final result.
• Don’t overcrowd the skewers: Leave a little space between each ingredient on the skewer. This allows for better air circulation and more even cooking.

Serving & Storage Suggestions

Serve these Bay Leaf and Lemon Marinated Swordfish Kabobs immediately after cooking for the best flavor and texture. They are fantastic served alongside a light couscous salad, grilled asparagus, or a simple green salad. A squeeze of fresh lemon juice right before serving brightens the flavors even more.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over medium-low heat or briefly microwave them. Be careful not to overcook, as the swordfish can become dry. While freezing is possible, it’s not recommended, as it can affect the texture of the fish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	148.1 kcal	N/A
Calories from Fat	41 kcal	N/A
Total Fat	4.6 g	7%
Saturated Fat	1.3 g	6%
Cholesterol	44.3 mg	14%
Sodium	103.7 mg	4%
Total Carbohydrate	2.9 g	0%
Dietary Fiber	0.5 g	2%
Sugars	1.1 g	4%
Protein	22.9 g	45%

Variations & Substitutions

• Other Fish: While swordfish is ideal, you can substitute with other firm, meaty fish like tuna, shark, or even halibut. Adjust cooking time accordingly.
• Vegetable Variations: Feel free to experiment with different vegetables. Zucchini, red onion, and mushrooms work well on these kabobs.
• Herb Variations: If you don’t have fresh bay leaves, a pinch of dried bay leaf or other herbs like oregano or thyme can be used, although the flavor will be slightly different.
• Spicy Kick: Add a pinch of red pepper flakes to the marinade for a touch of heat.
• Citrus Swap: Use lime juice instead of lemon juice for a different citrusy twist.

FAQs (Frequently Asked Questions)

Q: Can I use frozen swordfish for this recipe?
A: Yes, but make sure to thaw the swordfish completely before marinating. Pat it dry with paper towels to remove excess moisture.

Q: How do I know when the swordfish is cooked through?
A: The fish should be opaque and flake easily when tested with a fork. Avoid overcooking, as it can become dry and tough. The internal temperature should reach 145°F (63°C).

Q: Can I grill these kabobs instead of broiling them?
A: Absolutely! Preheat your grill to medium-high heat and grill the kabobs for about 3-4 minutes per side, or until the fish is cooked through.

Q: Can I prepare the kabobs ahead of time?
A: You can thread the kabobs onto the skewers a few hours in advance and store them in the refrigerator until ready to cook. However, it’s best to add the marinade just before cooking.

Q: What if I don’t have a broiler?
A: You can pan-sear the swordfish kabobs. Use a cast iron pan and cook the kabobs over medium-high heat for around 8-10 minutes, turning occasionally.

Final Thoughts

This Bay Leaf and Lemon Marinated Swordfish Kabobs recipe is a celebration of simple, fresh ingredients and vibrant flavors. It’s a dish that transports me back to cherished memories of family meals and coastal breezes. I encourage you to try this recipe and experience the deliciousness for yourself. Don’t hesitate to experiment with variations and make it your own. Serve it with a crisp white wine, like a Vermentino or Sauvignon Blanc, and enjoy! I would love to hear how it turns out for you, so please share your feedback and any modifications you make along the way. Happy cooking!