Teriyaki Swordfish Kobobs

Teriyaki Swordfish Kobobs

  • Prep: 20 min
  • Cook Time: 6 min
  • Total: 26 min
  • Serving: 4

Swordfish is a dense textured fish and is great for kabobs.


  • 1 pound swordfish steaks, cut 1 inch cubes
  • 1 can pineapple chunks
  • 2 tablespoons soy sauce
  • 2 teaspoons canola oil
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon ground ginger
  • 1 small red or green bell pepper cut into 1 inch pieces


  1. Cut swordfish into 1 inch pieces.
  2. Remove and discard any skin or bones, cover and set aside.
  3. Strain the pineapple over a small bowl.
  4. Pour 1/3 cup of the juice into a bowl and stir in they soy sauce, oil, sesame seeds and ginger.
  5. Place the swordfish into a bag and pour the ingredients into the bag and seal, place in the refrigerator for 40 to 50 minutes, turning the bag occasionally.
  6. Spray the rack of a broiling pan with no-stick spray.
  7. Drain the swordfish well and discard the marinade.
  8. Thread the swordfish, pineapple chunks and pepper pieces onto metal skewers, leaving a small space between the pieces.
  9. Place the kabobs on the broiler pan.
  10. Broil 4 inches from the heat for 4 to 6 minutes or until the fish flakes easily when tested with a fork.


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