If you’re looking for a fresh way to cook swordfish, these grilled Red Curry Swordfish Kabobs bring bold Thai-inspired flavors to your table in under 30 minutes.
Swordfish Kabobs
I marinate swordfish cubes in a simple mix of red curry paste and coconut milk, then thread them onto skewers and grill until lightly charred and juicy. A drizzle of coconut curry sauce, a sprinkle of cilantro and a squeeze of lime over the top ties it all together. These kabobs are perfect for anyone who loves fish recipes, easy grilling recipes, or light summer dinner ideas. Serve them with white or brown rice, or pair with a simple side of veggies for a complete meal.
Why You’ll Love These Swordfish Kabobs
I love any recipe that lets me get outside and grill in the summer. And bonus points if I don’t have to spend hours prepping it. The marinade uses only 2 ingredients, plus salt, and doesn’t require any chopping.
- Fast: Ready in 20 minutes
- High in Protein: Over 22 grams of protein per serving
- Fresh, Bold Thai Flavor: Use your favorite jarred red curry paste to get all the best Thai flavor with minimal effort.
- Easy Summer Dinner Idea: An effortless meal you can grill outside while enjoying the weather
- Satisfies Dietary Restrictions: Naturally dairy-free, low-carb, and gluten- free
For more grilled fish kebab recipes, try these Miso Salmon Skewers and Blackened Grilled Salmon Skewers.
Ingredients You’ll Need
Here are the ingredients for these easy Thai-inspired marinated swordfish kabobs. See the recipe card below for the exact measurements.
- Swordfish is a firm fish that stays intact on skewers. If you’re using frozen fish, make sure to put it in the fridge the day before grilling to thaw it.
- Red Curry Paste: I used Mekhala Thai red curry paste, which is a bit on the spicy side. Curry pastes vary in spiciness, so pick one depending on your heat tolerance. Thai Kitchen is milder in heat.
- Coconut Milk balances the heat from the curry and makes the marinade creamy.
- Salt seasons the fish and brings out the flavors of the marinade’s ingredients.
- Garnish with chopped cilantro and lime wedges
How to Make Thai Swordfish Kabobs
The coconut red curry marinade takes just a few minutes to prep, and the kabobs cook in 10 minutes, making them perfect for busy weeknights. See the recipe card at the bottom for printable directions.
- Make the Thai Swordfish Marinade: Combine red curry paste, coconut milk, and salt. Add the fish and marinate in the refrigerator for 30 minutes to 4 hours. Any longer and the fish will get mushy.
- Make the basting sauce by combining the remaining coconut milk and curry.
- Assemble the Kabobs: Thread the swordfish onto metal skewers, and preheat the grill to medium-high heat.
- How Long to Grill Swordfish Kabobs: Grill the skewers, rotating them every 3 to 4 minutes, until they are cooked through and opaque on all sides. They should be fully cooked after 8 to 10 minutes.
- How to Serve: Drizzle or brush the swordfish with the remaining sauce, garnish with cilantro, and serve with lime wedges and rice.
Tips and Variations
- No grill? No problem! Broil these swordfish kabobs in the oven for 3-4 minutes on each side or cook in a grill pan on the stove.
- No swordfish? This works well with other firm fish, like halibut, salmon, or even shrimp.
- Want more veggies? Add bell peppers, red onion, or zucchini to the skewers.
- Hate cilantro? Omit it or substitute Thai basil.
- No metal skewers? Soak wooden skewers in water for 30 minutes before using.
Yield: 4 servings
Serving Size: 1 kabob
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Add 1 tablespoon of the red curry paste, ¼ cup coconut milk, and ½ teaspoon salt to a mixing bowl and whisk to evenly combine. Add in the swordfish cubes and stir to coat the fish in the marinade. Cover and let marinate in the fridge for at least 30 minutes, but up to 4 hours.
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In a small bowl combine remaining coconut milk with 1 teaspoon curry paste and mix well.
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Thread the fish on metal skewers.
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Preheat the grill to medium high heat and oil the grates.
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Spray the kabobs with nonstick cooking spray and transfer them to the grill in an even layer. Grill the kebabs for a few minutes per side, until the fish easily releases from the grill grates. To turn the kabobs, use a metal spatula to loosen the fish from the grill and roll it to rotate to the other side. Remove from the grill once the fish is fully cooked, about 8 to 10 minutes.
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Transfer to a platter, drizzle or brush with remaining sauce and garnish with chopped cilantro, serve with lime wedges and rice, if desired.
Last Step:
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Variations
- No grill? No problem! Broil these swordfish kabobs in the oven for 3-4 minutes on each side or cook in a grill pan on the stove.
- Hate swordfish? This works well with other firm fish, like halibut, salmon, or even shrimp.
- Want veggies? Add bell peppers, red onion, or zucchini to the skewers.
- Hate cilantro? Omit it or substitute Thai basil.
- No metal skewers? Soak wooden skewers in water for 30 minutes before using.
Serving: 1 kabob, Calories: 215 kcal, Carbohydrates: 2.5 g, Protein: 22.5 g, Fat: 12 g, Saturated Fat: 6 g, Cholesterol: 75 mg, Sodium: 454.5 mg, Fiber: 0.5 g, Sugar: 0.5 g
Proper Storage
Leftover grilled swordfish can be stored in the fridge for up to 2 days. You can microwave it, reheat it in a skillet on the stove, or warm it in a 350°F oven.
More Grilled Fish Recipes You’ll Love
For more dinner ideas using fish, check out these five delicious grilled fish recipes to inspire your next meal!
If you make this swordfish skewer recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook! And be sure to join the Skinnytaste Community to see what everyone’s cooking!
