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Swordfish Kabobs

  • servings: 6




  • 1 clove garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/2 cup white-wine vinegar
  • 1/4 cup unsulfured molasses
  • 1/2 cup orange juice
  • 1/2 cup lime juice (about 4 limes)
  • 3 large lemons
  • 18 bay leaves
  • 2 1/4 pounds swordfish, trimmed of skin and fat and cut into 2-inch cubes
  • 12 cherry tomatoes
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper

Cook's Note

Soak the wooden skewers in water for at least 20 minutes before using to prevent charring during cooking.


  1. Step 1

    Combine garlic, cumin, chili powder, vinegar, molasses, and orange and lime juices in a small saucepan; bring to a boil over high heat. Boil for 2 minutes, remove from heat, and set aside. Halve lemons crosswise, and cut each half into 4 wedges.

  2. Step 2

    On each of six long metal skewers, arrange 4 lemon wedges, 3 bay leaves, 3 pieces of fish, and 2 tomatoes. Kabobs can be prepared up to this point and refrigerated for up to 6 hours before cooking.

  3. Step 3

    Heat grill to medium hot. Sprinkle kabobs with the salt and pepper, and spoon glaze over them. Grill until fish is opaque to the center and lightly charred, 3 to 4 minutes per side; brush with glaze several times while cooking. Remove skewers, and serve.

10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000

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