There is never a time of year that I don’t crave seafood, but summer is undeniably the best season to pick up fish at the market and heat up the grill. Roasted and pan-seared fish is great, but there is something about crispy, charred swordfish that beckons my inner grillmaster to break out the tongs. And, the swordfish available during the summer months is absolutely phenomenal!
If you are new to cooking fish and daunted by the idea of grilling it, swordfish is a great introductory lesson into cooking seafood. Swordfish steaks are thick and meaty, meaning you don’t have to worry about handling it with tongs or having it flake apart on you. More importantly, swordfish is a great vehicle for bold flavor and allows a lot of room for creativity. That being said, swordfish naturally has a wonderful flavor that comes to life with just a few simple ingredients like in this lemon pepper rendition I made.
Butter, lemon zest, basil, and rainbow peppercorns come together in perfect harmony for a light summer dish with a bright citrus flavor profile. Despite having less than 10 ingredients, this keto-friendly dish satisfies with 30 grams of protein in each serving! Served with grilled zucchini, this recipe highlights this season’s finest ingredients and makes for an easy weeknight meal!
- 1 lb. swordfish steak
- 2 medium zucchini
- 3 tbsp. unsalted butter (softened)
- 2 tbsp. olive oil
- 1 tsp lemon zest
- 1/2 tsp ground rainbow peppercorns (black pepper will work too!)
- 1/2 tsp kosher salt
- additional salt and pepper to taste
- fresh basil to garnish (optional)
- lemon wedges to serve (optional)
- Start by soaking bamboo skewers in water for 30 minutes if using wooden skewers. Once they have finished soaking, take the swordfish filet and cut it into 1-inch cubes. Using two skewers for each kebob, thread 5-6 pieces of swordfish per kebob and set aside on a plate.
- Then, preheat a grill or grill pan to medium-high heat. In a small bowl, mix the softened butter, lemon zest, salt, and pepper together and spread an even layer of the butter mixture onto each side of the kebobs.
- Thinly slice the zucchini lengthwise into strips and pat dry of any excess moisture. Toss or brush the zucchini in a light coating of olive oil and set aside.
- Add the kebobs to the grill pan and cook 3-5 minutes on each side. adding the zucchini halfway through and seasoning with salt and pepper.
- Once the swordfish has a nice char and the squash has developed dark grill marks, remove everything from the grill.
- Roll a couple of basil leaves together and thinly slice through the roll to create a chiffonade. Sprinkle the basil over each kebob and serve with the zucchini and lemon wedges.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 329Total Fat: 21.7gSaturated Fat: 8.1gCholesterol: 80mgSodium: 492mgCarbohydrates: 3.6gFiber: 1.2gSugar: 1.7gProtein: 30.1g