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Paprika swordfish skewers


Swordfish owns a scary name but a delicious flesh! New veggies will enjoy this fish as it is very meaty yet very easy to digest and light. 
These skewers work very well on an indoor or outdoor grill. This is a basic recipe neutral for all blood types, easy to enjoy at a gathering, but that you can easily pump up with other vegetables or spices of your preference.

Very easy
Make in 20 minutes
Makes a hearty meal for 2

In a mixing bowl, mix together all of the ingredients until coated evenly in the spices and herbs.

Use bamboo skewers to thread on the meat and zucchini. I like to have the skewer filled hald way, it is more presentable and makes for a more reasonable quantity if you are sharing at a BBQ. 

On a preheated indoor or outdoor grill, grill the swordfish skewers about 2 minutes on each side until nice grill marks appear. 

500g Swordfish fillet, cut into large 2x2cm cubes
1 zucchini, quartered lengthwise and sliced in 2cm thick pieces
The zest of a lemon
Fresh rosemary, roughly chopped
3-4 tbsp xtra-virgin olive oil
1 tbsp paprika
Sea salt, to taste

recipe tip: 
Use your lemon! Since you are only using the zest, quarter the lemon and grill it. When you are ready to eat, drench the roasted juices on the swordfish and say YES.
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