Herbed Swordfish and Shiitake Kebabs

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m


  • Vegetable oil, for the grill
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped scallions
  • 2 tablespoons red wine vinegar
  • 1 clove garlic
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 2 pounds center-cut swordfish, skin removed, cut into 1-to-1 1/2-inch pieces
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 4 ounces shiitake mushrooms, stemmed and halved or quartered if large
  • 1 red onion, quartered


Preheat a grill to medium and brush the grates with vegetable oil. Combine 1/2 cup olive oil, the parsley, cilantro, scallions, vinegar and garlic in a blender and pulse until combined. Add the red pepper flakes and season with salt. Pour half of the herb oil into a bowl; set aside for serving.Toss the swordfish with the remaining 1 tablespoon olive oil, the cumin and coriander in a bowl; season with salt. Thread the swordfish, mushrooms and red onion onto eight 10-inch skewers. Grill the kebabs until just marked, about 2 minutes per side, then continue cooking, turning and brushing with the remaining herb oil, until just cooked through, 5 to 6 more minutes. Drizzle with the reserved herb oil.

Photograph by Christopher Testani

Recipe courtesy of Food Network Magazine

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