Friday Foodspiration: Lemon Dijon Swordfish Kabobs


Swordfish is at the top of my list to order at a fancy restaurant. The taste and texture combines the best of both worlds between a fish dish and steak.

When I saw swordfish steaks on sale at my local market, I knew I needed to try making them at home. A kabob is much less intimidating to me than a full piece of meat because cooking time is quick and you don’t have to worry about drying the fish out while still getting it cooked adequately through the middle.

This is the perfect time of year to indulge in swordfish as cold season creeps in and the days are getting shorter and darker. There are 2 big nutritional advantages of swordfish that you need right now . . .

  • Vitamin D and selenium support the immune system and protect our cells from damage

  • Niacin and Vitamin B12 help with energy creation to reduce tiredness and fatigue

So, keep an eye out for a special on swordfish filet and give this recipe a try. It’s gluten free, grain free, dairy free, anti-inflammatory, and low FODMAP.


  • 1/2 cup Olive Oil

  • 1/4 cup Lemon Juice

  • 2 tbs Dijon Mustard

  • 1/4 cup Chives, chopped

  • 1 tsp Sea Salt

  • 1/4 tsp Black Pepper

  • 2 lb Swordfish, skin removed and cut into bite size cubes

  • 1 Red Bell Pepper, cut into bite sized pieces

  • 1 Zucchini, cut into bit sized pieces


  1. Whisk together the olive oil, lemon juice, mustard, chives, salt, and pepper. Add swordfish, cover, and refrigerate for 30 minutes or more.

  2. When ready to cook, allow the fish to come to room temperature and preheat the grill or oven broiler. Use cooking spray or some extra olive oil to prepare grill or broiler pan to prevent fish from sticking.

  3. Thread the swordfish, pepper, and zucchini onto skewers (soak for at least 30 minutes if using wood).

  4. Drizzle any remaining marinade over the fish and vegetables and then grill/broil at medium-high heat for 3-4 minutes per side for a total of about 8 minutes or until fish is cooked through.

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