Swordfish & Bell Pepper Kebobs with An Easy Marinade
We love swordfish for its meaty texture – which also happens to make it quite suitable for skewering. These Swordfish and Bell Pepper Kebobs feature the fish alternating with sweet, bell pepper.
You could use green or red peppers. We first made this for a fourth of July event, so we went with red!
The slightly sweet, crunchy vegetable contrasts beautifully with the fish, which will remain moist if you take care not to over cook.
The marinade is a simple Garlic-Infused Oil, lemon juice and mustard vinaigrette, with a nice amount of dill.
Did you know that our garlic-infused oil recipe is safe even during your Elimination phase? Check it out. It will become a staple for you.
We offer instructions for both cooking outdoors on a propane or wood-fired grill as well as for cooking indoors on a grill pan.
If you are cooking indoors, a cast-iron grill pan gives the best results.
Don’t miss our ultimate guide to outdoor cooking – The Low FODMAP Diet BBQ & Grill Guide – with in-depth info on ingredients, techniques, equipment and much more.
Swordfish & Bell Pepper Kebobs with Lemon Dill Marinade
These Swordfish & Bell Pepper Kebobs with Lemon Dill Marinade are easy to make and feed a crowd. Make sure to buy impeccably fresh fish.
- 1/2 cup (120 ml) Garlic-Infused Oil, made with olive oil or purchased equivalent
- 1/4 cup (60 ml) lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup (16 g) finely chopped scallions, green parts only
- 1 tablespoon dried dill
- Kosher salt
- Freshly ground black pepper
- 2 pound (910 g) fresh swordfish, skin removed, cut into large bite sized cubes
- 3 red bell peppers, cored, cut into large bite sized pieces
- Vegetable oil
Whisk the oil, lemon juice and mustard together in a large bowl until combined. Whisk in scallions and dill, then taste and season well with salt and pepper. Set aside.
Add the swordfish and pepper pieces to the bowl as you prep them and toss well to coat. Cover bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight.
Bring to room temperature before cooking.
Thread the swordfish and pepper pieces alternately on skewers, as pictured. We like using metal skewers, but you could use sturdy, thick bamboo skewers as well.
Prepare a medium hot grill, propane or hardwood charcoal, or preheat a grill pan indoors. Brush (your clean) grates with a little vegetable oil.
Grill for about 6 to 8 minutes total, turning a few times. Get some nice char marks on there! Remove to platter your kebobs are ready to serve after a 5-minute rest. We enjoy these kebobs at room temperature, as well.
- Always make sure that your grill grates are clean before beginning. Give them a good scrape and cleaning, then brush lightly with a neutral vegetable oil before grilling.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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