Grilled Swordfish Kebabs with Green Goddess Yogurt
Fresh and summery (indoor) grilled swordfish with fluffy couscous, fresh herbs, and creamy green-goddess yogurt sauce!
Sadly, my tiny apartment does not accommodate an outdoor grill. If you’re in the same boat, or you just don’t feel like firing up a grill, I have the solution for you. I love, love, love my indoor grill pan! Mine is from Lodge, it’s not expensive. It sits right on top of my stove, one side is for grilling, and the other is a flat griddle. It’s perfect for recipes like these swordfish kebabs! I serve these kebabs with creamy avocado yogurt, fluffy couscous (use quinoa for gluten-free) crumbled feta, fresh herbs, and lots of lemon juice!
Recipe Steps:
Swordfish Kebabs:
Thread the swordfish and lemon slices onto the pre-soaked skewers. Brush them with olive oil then season generously with salt and pepper.
Preheat a lightly greased chargrill pan over high heat. Cook the skewers for 2–3 minutes each side or until lightly charred and the fish is opaque throughout.
Green Goddess Yogurt:
This creamy, avocado-yogurt sauce is super-simple to make and extremely delicious! All you need is full-fat Greek yogurt, one ripe avocado, fresh herbs, I use dill, but basil, cilantro, or mint will work too, lemon juice, salt, and pepper. Place all of the ingredients in a blender or food processer and pulse until smooth and creamy. Season with salt and pepper.
Accompaniments:
Couscous
Feta Cheese
Fresh Herbs
Sliced Cucumber
How to keep swordfish from drying out:
Swordfish is a lean, meaty fish that holds up well to grilling and skewering onto kebabs. It has a very mild, sweet, not overly fishy flavor. It also has a reputation for being a bit dry. It can easily be overcooked especially on a grill. I have two tips for combating this:
- Don’t overcook it! Easier said than done, I know. In this recipe, we cut the swordfish into 1-inch cubes then thread them onto skewers. This will make the swordfish cook really quickly. All you need is 2-3 minutes on each side. Keep in mind they will continue to cook for a few minutes even after you take them off the grill. Don’t be afraid to pull them when they are still medium-rare.
- Serve swordfish with a fatty, flavorful sauce! In this case, it’s a creamy green goddess yogurt sauce perfect for balancing out the lean swordfish.
Grilled Swordfish Kebabs with Green Goddess Yogurt
Equipment
- 4-6 Bamboo Skewars
Ingredients
- 1 1/2 lb skinless swordfish filet cut into 1-inch cubes
- 2 lemons cut into rounds, then quartered
- olive oil
- salt and pepper
Green Goddess Yogurt
- 1 ripe avocado
- 1 c full-fat greek yogurt
- 1/4 c loosley packed fresh dill or basil
- 4 tbsp lemon juice
Couscous
- 1 c dry couscous
- 1 1/2 c water
- 2 tbsp olive oil
- 1 tsp salt
For Serving
- 1 cucumber
- 4 oz feta cheese
- 1/4 c dill or basil leaves
- salt and pepper
Instructions
Couscous
- In a medium saucepan, bring the water, salt, and oil to a boil. Stir in the couscous, cover tightly with a lid and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps.
Swordfish Kebabs
- Soak the bamboo skewers in water for at least on hour.
- Thread the swordfish and lemon slices onto the pre-soaked skewers. Brush them with olive oil then season generously with salt and pepper.
- Preheat a lightly greased chargrill pan over high heat. Cook the skewers for 2–3 minutes each side or until lightly charred and the fish is opaque throughout.
Green Goddess Yogurt
- Place all of the ingredients in a blender or food processer and pulse until smooth and creamy. Season with salt and pepper.
Assembling:
- Divide the couscous between two bowls. Top each bowl with half of the green goddess yogurt. Place two swordfish kebabs over each bowl then garnish with sliced cucumber, feta cheese, and fresh herbs. Squeeze half a lemon and a drizzle of olive oil over each bowl. Season with salt and pepper, serve immedietly!
Notes
Nutrition
Check out more great recipes:
Za’atar Chicken and Hummus Bowls
Spring Couscous Salad with Feta, Avocado & Fresh Herbs
