Oregano-Garlic Swordfish Skewers
25m prep 10m cook 35m ready
Tender swordfish cubes marinated in olive oil, garlic, oregano, and lemon zest, then grilled on skewers until lightly charred. Served with fresh lemon wedges for a bright, Mediterranean-inspired dish.
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Ingredients
- 250 g skinless swordfish steak
- 14.8 ml olive oil
- 1 clove garlic finely grated
- 2.46 ml dried oregano
- 4.93 ml lemon zest
- 1.23 ml sea salt
- Black pepper
- Lemon wedges
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 92.5 mg
- Iron: 1.44 mg
- Magnesium: 33.7 mg
- Phosphorus: 222 mg
- Potassium: 488 mg
- Zinc: 0.87 mg
Let's Cook
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Step 1.
Cut the swordfish into even 2.5 cm cubes. Combine olive oil, garlic, oregano, lemon zest, salt, and pepper. Coat the fish and refrigerate for 15–20 minutes. Thread onto 2–3 short metal skewers, leaving small gaps between the pieces. Grill over medium-high heat, turning every 2 minutes until lightly charred on all sides and the centre reaches 63°C. Serve immediately with fresh lemon wedges. Shichirin tip: Swordfish is lean and can dry out quickly. Avoid cutting cubes too small, and use a thermometer rather than extending the grilling time unnecessarily.
Tips & variations
Shichirin tip: Swordfish is lean and can dry out quickly. Avoid cutting cubes too small, and use a thermometer rather than extending the grilling time unnecessarily.
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