This Swordfish Souvlaki with Lemon Olive Oil Marinade is a beautiful swordfish grilling recipe.
Swordfish Souvlaki with Lemon Olive Oil Marinade
Souvlaki is a popular Greek fast food consisting of small pieces of meat, seafood and sometimes vegetables grilled on a skewer. I have always loved my recipe for Lamb Souvlaki. I’m looking forward to trying Chicken Souvlaki too. But in the meantime, you must try this Swordfish Souvlaki!
🛒Ingredients needed:
- bay leaves
- olive oil
- lemon juice
- olives
- garlic
- lemon
- swordfish
- vegetable oil
- cherry tomatoes
- red onion
➡️Recipe Tips:
- Use fresh bay leaves for this recipe! You should be able to find fresh bay leaves in the fresh herbs section of your market.
- Pitted green Greek olives or pitted Kalamata olives are best for this recipe.
- Fresh swordfish is best, but I know it’s not always available. Frozen swordfish works great too.
✏️How to make Swordfish Souvlaki:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Soak bay leaves in warm water for 1 hour to soften.
MARINATE:
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In a medium bowl, whisk together the olive oil and lemon juice. Add the olives, garlic, lemon zest, and freshly ground black pepper to taste and continue mixing to combine.
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Place the fish and marinade in a covered bowl or in a zip baggie and marinate at room temperature for 30 minutes to 1 hour.
ASSEMBLE AND GRILL:
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Heat the grill to medium-hot. Lightly oil a grill rack.
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Remove the fish from the marinade (reserve the marinade). Thread the tomatoes, fish, bay leaves and onion pieces, in that order onto the skewers. Fill all but the top 1½ inches or so on each skewer. Place the skewers on the grill and cover, making sure the air vents are open. Grill, turning and basting with the reserved marinade, until the fish is cooked and the vegetables are lightly charred, 10 to 12 minutes. Serve immediately.
✔️What to serve with Swordfish Souvlaki:
- A Simple Greek Salad with Lemon Oregano Vinaigrette will beautifully compliment the souvlaki.
- If you’re hosting a Greek themed gathering these Greek Salad Cucumber Bites are a perfect appetizer to start off your evening. (And, they’re easy to make.)
- I also like to serve these with soft, warm flatbread. Filling the flatbread with the souvlaki? Amazing!
❤️Why I love this recipe:
- I’m a fish lover and swordfish cooked right is one of my favorites.
- Don’t even get me started on grilled tomatoes. So good!
- Swordfish Souvlaki is a great, easy dinner recipe that everyone seems to love.
Here are a few more swordfish recipes you might enjoy:
- Grilled Swordfish with Avocado Mayonnaise
- Grilled Swordfish with Mango Salsa
- Pan-Roasted Swordfish
- Swordfish with Roasted Onion Vinaigrette
- Grilled Swordfish with Rosemary
Swordfish Souvlaki with Lemon Olive Oil Marinade
If you can get fresh swordfish this recipe is even better!
Equipment
- Four (15-inch) metal skewers
Ingredients
- 16 whole fresh bay leaves
MARINADE
- 1 cup extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 10 large pitted Greek green olives (or Kalamatas), very finely chopped
- 1 large garlic clove, minced
- ½ teaspoon finely grated lemon zest
- freshly ground black pepper, to taste
SWORDFISH SKEWERS
- 1½ pounds skinless, boneless swordfish steaks, cut into 16 equal-sized cubes
- vegetable oil for brushing grill
- 16 whole cherry tomatoes
- 4 medium red onions, peeled and quartered
Instructions
- Soak bay leaves in warm water for 1 hour to soften.
MARINATE:
- In a medium bowl, whisk together the olive oil and lemon juice. Add the olives, garlic, lemon zest, and freshly ground black pepper to taste and continue mixing to combine.
- Place the fish and marinade in a covered bowl or in a zip baggie and marinate at room temperature for 30 minutes to 1 hour.
ASSEMBLE AND GRILL:
- Heat the grill to medium-hot. Lightly oil a grill rack.
- Remove the fish from the marinade (reserve the marinade). Thread the tomatoes, fish, bay leaves and onion pieces, in that order onto the skewers. Fill all but the top 1½ inches or so on each skewer. Place the skewers on the grill and cover, making sure the air vents are open. Grill, turning and basting with the reserved marinade, until the fish is cooked and the vegetables are lightly charred, 10 to 12 minutes. Serve immediately.
Nutrition
Serving: 1serving, Calories: 477kcal, Carbohydrates: 17g, Protein: 36g, Fat: 30g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 112mg, Sodium: 189mg, Potassium: 1036mg, Fiber: 3g, Sugar: 6g, Vitamin A: 741IU, Vitamin C: 29mg, Calcium: 77mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
