Ah, grilling season. The best time of the year. These easy kebabs pack in a lot of flavor without too much work, thanks to a flavorful marinade for the swordfish, juicy pineapple, and charred red onion. Cooking tip: soak the bamboo skewers in water while the fish marinates. The moisture keeps the wood from burning on the grill. If you don’t love cilantro, fresh parsley or chives would both work equally well here. Serve with a rice pilaf, roasted potatoes, or a green salad to make the meal into a big dinner.
4 cloves garlic, finely chopped
1 1½-in. piece fresh ginger, peeled and finely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper
3 tablespoons olive oil, plus more for grill grates
2 tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving
2 pounds skinless swordfish, cut into 1-in. pieces
½ fresh pineapple, peeled, cored, and cut into 1-in. pieces
½ red onion, cut into 1-in. pieces
Fresh cilantro leaves and tender stems, for serving
Sat fat 5.07g
How to Make It
Stir garlic, ginger, salt, black pepper, crushed red pepper, oil, and lime juice in a medium bowl. Add swordfish and gently stir to coat. Cover and marinate in the refrigerator for 1 hour.
Preheat a grill or grill pan over high. Thread swordfish, pineapple, and onion onto 16 6-inch bamboo skewers. Lightly oil grates and grill kebabs, turning occasionally, until fish is just cooked through, 3 to 4 minutes.
Serve topped with cilantro, with lime wedges alongside.
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