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overhead shot of grilled swordfish on skewers with an orange
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5 from 15 votes

Grilled Swordfish Brochettes with Charred Serrano Chimichurri & Citrus Tarragon Aioli

These grilled swordfish brochettes are paired with a spicy serrano pepper chimichurri and a citrus tarragon aioli. Perfect for dining al fresco!
Prep Time30 mins
Active Time20 mins
Total Time50 mins
Course: Dinner
Cuisine: American
Servings: 4 people
Author: rylee


Citrus Marinated Swordfish https://us.o-liveandco.com/products/robust

  • 2 pounds swordfish cut into 1-inch cubes
  • 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
  • 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


**Make ahead instructions listed in the post above**