Recipe courtesy of Michael Symon
8 hr 35 min
20 min
8 hr 15 min
4 servings


  • 2 pounds of swordfish cut into 1-inch cubes
  • 1 lemon, zested
  • 1 lime, zested
  • 1 orange, zested
  • 2 ounces olive oil
  • 1 tablespoon ground coriander
  • 2 tablespoons chopped flat leaf parsley
  • 1 teaspoon kosher salt
  • 3 Hungarian hot peppers
  • 1 red onion
  • 12 cherry tomatoes


Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours. Cut peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill for about 2 minutes on each side.

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