Name: Grilled Mediterranean Swordfish Skewers with Lemon-Olive Quinoa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs swordfish steaks, cut into 1.5-inch cubes; 2 tbsp olive oil; 2 lemons (zest + juice from 1, other cut into wedges); 2 tsp smoked paprika; 2 garlic cloves, minced; 1 tsp dried oregano; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 cup quinoa, rinsed; 2 cups water; 1/2 cup pitted Kalamata olives, sliced; 1/4 cup fresh parsley, chopped

Grilled Mediterranean Swordfish Skewers with Lemon-Olive Quinoa

CookwithNewsletter

Fire up your grill for a Mediterranean-inspired feast! These swordfish skewers deliver the ultimate summer flavor—smoky, juicy fish with a zesty marinade, paired with vibrant olive-studded quinoa. Swordfish is perfect for skewering thanks to its meaty texture and mild sweetness, making every bite a celebration of the grill. The lemon-olive quinoa adds freshness and punch, turning this into a balanced, high-protein meal. Gather your friends, pour a crisp white wine, and enjoy a hands-on dinner that tastes like a California summer evening.

Ingredients

Instructions

Soak wooden skewers in water for at least 20 minutes to prevent burning. Meanwhile, in a large bowl, whisk together olive oil, lemon zest, lemon juice, smoked paprika, minced garlic, oregano, salt, and black pepper.
Add swordfish cubes to the marinade. Gently toss to coat and marinate for 15 minutes while you prep the quinoa.
In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat, fluff with a fork, then stir in olives, parsley, and a squeeze of lemon juice. Season to taste.
Thread marinated swordfish onto the soaked skewers, leaving space between pieces for even cooking.
Preheat your grill to medium-high heat (or use a grill pan). Grill swordfish skewers for 2-3 minutes per side, turning until just cooked through and lightly charred (about 8-10 minutes total).
Serve skewers hot with lemon wedges alongside fluffy olive quinoa. Garnish with extra parsley if desired.