Swordfish or Tuna Kabobs

Ingredients

  • 1½ pounds swordfish or fresh tuna, cubed
  • 1 cup vinaigrette dressing (see recipe, page 83)
  • 1 green bell pepper, seeded and cut into squares
  • 1 red bell pepper, seeded and cut into squares
  • 1 yellow bell pepper, seeded and cut into squares
  • 1 red onion, cut into chunks
  • 1 Roma or plum tomato, quartered

Bring the taste of the sea to your grill with these vibrant Swordfish or Tuna Kabobs. Cubes of fresh, firm fish are marinated in a tangy vinaigrette and threaded with colorful bell peppers, red onion, and ripe tomato for a bright, healthy meal packed with flavor.

Cooking Steps

  • 1
    Marinate fish cubes in vinaigrette dressing for at least 30 minutes to 1 hour.
  • 2
    Prepare the vegetables by washing, seeding, and cutting them into bite-sized pieces.
  • 3
    Thread fish and vegetables alternately onto skewers.
  • 4
    Grill kabobs about 4 inches above the heat for 15 to 20 minutes, turning occasionally until fish is cooked through but still moist and tender.

Serving Ideas:

  • Serve with a light lemon-herb rice or quinoa salad.

  • Pair with grilled asparagus or a crisp green salad.

  • Add a drizzle of fresh lemon juice or a sprinkle of chopped fresh herbs before serving.

Tips:

  • Use firm, fresh swordfish or tuna for best results—avoid fish that flakes easily.

  • If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

  • Keep an eye on the kabobs while grilling, as fish cooks quickly and can dry out if overcooked.

These Swordfish or Tuna Kabobs are a light, flavorful, and colorful way to enjoy seafood on the grill—perfect for summer dinners or special occasions!

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