I am finally bringing you one of my favorite go-to summer dinner recipes, grilled swordfish brochette, also known as swordfish skewers. Some may also call them grilled swordfish kabobs. Marinated in a savory, herby, citrus olive oil for a couple hours, the swordfish is then threaded onto the skewers along with zucchini slices that really pick up the flavor of the marinade while grilling together. Paired with a spicy charred serrano chimichurri to spoon over the grilled fish and a citrus tarragon aioli for an extra side dipping sauce.
Grilled fish is a summer favorite as it is light and so fresh, and it is absolutely perfect for dining al fresco. I highly recommend a side of french crusty bread as an extra dipping vehicle. This recipe offers unique flavors throughout. From the easy grilled swordfish, to the spicy chimichurri, and the heartier tarragon aioli.
This recipe post is sponsored by O-Live & Co.. I was compensated for my time, however all opinions are always my own. Thank you for supporting the brands I use and love so much!
I’ve partnered up with my friends at O-Live & Co. to bring you the perfect summer dinner recipe, grilled swordfish with all of the fixings! O-Live & Co. is a sustainable company and the first carbon neutral olive oil brand. Their mill is located in the heart of their groves, allowing for their olives to be pressed within hours of picking, unlike other brands where olives are transported for days and become moldy. This gives the low acidity level of 0.2% compared to the average of 0.8% where olive are transported for days and become moldy. O-Live has won countless awards globally and scores 97/100 in the Flos Olei rankings, which is the world’s most prominent olive oil ranking system.
This recipe features their Robust Extra Virgin Olive Oil three ways! I chose their Robust Olive Oil for this recipe specifically because it has an intense and fruity flavor. In the marinade for the swordfish, it is paired with orange juice and zest, herbs, and some spicy serrano peppers. The olive oil infuses really well with these flavors and elevates the grilled fish beautifully.
To pair with the fish, I used the olive oil to make two condiments, because you can never have too many side sauces! Our first is a Charred Serrano Chimichurri. Swimming in the Robust Olive Oil is parsley and cilantro, hints of red wine vinegar, sweet shallots, and the grilled serranos that you had marinating with the swordfish. Our final side sauce is a citrus tarragon aioli. A high quality mayonnaise mixed with tons of fresh tarragon, orange and garlic.
HOW TO COOK SWORDFISH ON THE GRILL?
Grill intimidation no more! Let’s talk about how and how long to grill swordfish. I’ll walk you through it to make it seem less scary. No grill? No problem – I’ve got a way for you to cook the swordfish on your stovetop too!
Outdoor grill instructions: Preheat your grill to medium and make sure you have a nice clean grate. If you are worried about sticking, add a high heat oil to your grates, but it should be oiled enough from the marinade. Thread the swordfish and zucchini slices onto skewers and sprinkle with a pinch more of salt. Place skewers on the grill and close the lid to cook for 2 minutes. Rotate skewers and cook for 2 minutes on each side. Char the Serrano peppers the final 2 minutes on the grill and reserve for the chimichurri.
Indoor stovetop instructions: Heat a grill pan or cast iron skillet over medium heat. Sprinkle swordfish with salt and cook for 2 minutes on each side, without the skewers. Repeat with all pieces of swordfish. Remove fish from pan and add zucchini slices and sear for 3 minutes. Add the Serrano peppers to sear up in the final 2 minutes and reserve for the chimichurri. Thread the seared fish and zucchini onto skewers or serve without the skewers.
CAN GRILLED SWORDFISH BE MADE IN ADVANCE?
Absolutely! Swordfish is one of the best fish you can reheat. It’s not a pungent fish and can easily be reheated in a low temperature oven. Preheat the oven to 275F, on a lined baking sheet add your swordfish brochette with or without your skewers and cover lightly with foil and reheat for 5-8 minutes. The chimichurri lasts up to one week in the fridge and the aioli lasts up to 3 days in the fridge, so both can be made in advance.
More al fresco options you will love:
- Roasted Veggie Burrata Antipasto Sandwich with Tarragon Lemon Basil Pesto
- Vegan Cauliflower Al Pastor Tacos
- Best Ever Tinned Fish Sandwich
- Roasted Peach and Goat Cheese Tart with Black Pepper and Honey
If you make the best grilled swordfish recipe please let me know by leaving a rating/review below! And make sure to sign up for emails so you never miss a new recipe and follow along on my Instagram, Pinterest, and Facebook for more About to Sprout goodness!
Grilled Swordfish Brochettes with Charred Serrano Chimichurri & Citrus Tarragon Aioli
Citrus Marinated Swordfish https://us.o-liveandco.com/products/robust
- 2 pounds swordfish cut into 1-inch cubes
- 1/3 cup O-Live & Co. Robust olive oil
- 1 large orange zested
- 2 Serrano peppers sliced down the middle, seeds removed
- 2 tablespoons orange juice
- 2 tablespoons parsley chopped
- 2 tablespoons cilantro chopped
- 1 teaspoon salt + more for right before cooking
- 3 medium zucchini sliced
- 8-10 large 12 inch metal or wooden skewers
Charred Serrano Chimichurri https://us.o-liveandco.com/products/robust
- ¾ cups O-live & Co. Robust olive oil
- 3 tablespoons red wine vinegar
- 1/3 cup flat leaf parsley finely chopped
- ½ cup cilantro finely chopped
- 1 small shallot or white onion finely chopped
- 1-2 Serrano pepper charred from cooking with the fish, finely chopped
- 3 garlic cloves finely chopped
- 2 teaspoons dried oregano
- 1 teaspoon salt more to taste
Citrus Tarragon Aioli https://us.o-liveandco.com/products/robust
- 1 cup mayo
- 3 garlic cloves finely chopped
- 3 tablespoons orange juice
- 2 tablespoons O-Live & Co. Robust Olive Oil
- ¼ cup tarragon
- 1 teaspoon orange zest
- ½ teaspoon smoked paprika
- Pinch of salt to taste
- In a large bowl, mix together the olive oil, orange zest, serranos, orange juice, herbs, and salt
- Add the swordfish and mix to entirely coat
- Let marinate for a minimum 2 hours or up to 8 hours in the fridge, turning fish occasionally
- While the fish is marinating, make your chimichurri and aioli
- Chimichurri: Combine all chimichurri ingredients (minus peppers) in a bowl and whisk it together with a fork to really combine all of the olive oil. Taste and adjust for more salt if preferred. Let chimichurri sit at room temperature until swordfish is cooked and then add the chopped serrano peppers at the very end once it is finished cooking off with the swordfish
- Aioli: In a small bowl whisk together all aioli ingredients until fully combined and taste to adjust for more salt. Cover and refrigerate until ready to serve
- Outdoor grill instructions: Preheat your grill to medium and make sure you have a nice clean grate. The fish will be oiled well from the marinade, but if you are worried about sticking, feel free to oil your grates with a high heat oil, like avocado oil. Thread the swordfish and zucchini sliced onto skewers and sprinkle with a pinch more of salt. Place skewers on the grill and close the lid to cook 2 minutes. Rotate skewers and cook 2 minutes on each side. Char the Serrano peppers the final 2 minutes on the grill and reserve for the chimichurri.
- Indoor stovetop instructions: Heat a grill pan or cast iron skillet over medium heat. Sprinkle swordfish with salt and the pieces 2 minutes each side, without the skewers. Repeat with all pieces of swordfish. Add zucchini slices and sear for 3 minutes. Add the Serrano peppers to sear up in the final 2 minutes and reserve for the chimichurri. Thread the seared fish and zucchini onto skewers or serve without.
- Spoon over the chimichurri on top of cooked swordfish skewers and serve with a side of citrus tarragon aioli.
- *Store leftover chimichurri in the fridge for up to 1 week *Store leftover aioli in fridge for up to three days