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Tuna, salmon and swordfish skewers

Enjoy different kinds of fish and vegetables grilled on a stick. It’s healthy, simple and it’s dinner!

tuna, salmon and swordfish skewers

Three diverse kinds of fish sandwiched by oranges, fennel, bay leaves and tomatoes make these fish and vegetable skewers an enjoyable treat with a multitude of flavors. A quick marinade of soy sauce, lime, ginger and sesame seeds gives a hint of surprise.

Tuna, salmon and swordfish skewers recipe

Yields 6 skewers


  • 1 thick slice (about 8 ounces) swordfish
  • 1 thick slice (about 8 ounces) tuna
  • 1 thick slice (about 8 ounces) salmon
  • 12 cherry tomatoes
  • 1 fennel
  • 1 orange
  • 18 bay leaves
  • Salt & pepper
  • 1/4 cup soy sauce
  • 1 lime, juiced
  • 1 thumb-sized piece of ginger, peeled and grated or finely chopped
  • 1 tablespoon toasted sesame seeds
  • 6 skewers (soaked in water a few minutes before using if skewers are made of wood)


  1. Divide each kind of fish into 6 slices. Divide fennel into 6 parts. Slice orange into 6 wedges with skin on.
  2. In a small bowl, mix soy sauce, ginger, lime juice, pepper and sesame seeds. Set aside.
  3. In a bigger bowl, marinade fish with the soy sauce mixture. Let it stand for at least 15 minutes.
  4. On every skewer, insert a slice of each kind of fish alternating with a slice of fennel, orange, a couple of tomatoes and bay leaves.
  5. Grill on an oven-top griddle or on the fire until cooked through.
  6. Serve hot.

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