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Fish, European

Swordfish souvlaki with lemon rice

Swordfish souvlaki with lemon rice is a grilled fish dish for 4 people, ready in 35 minutes, easy to make, for about €4.50 per person. Swordfish marinated in oregano and garlic is skewered with bell pepper, then grilled quickly. The key is a short cooking time, since swordfish turns dry if it stays on the heat too long.

Tonight, swordfish skewers marinated in oregano, grilled souvlaki style, with a good lemony rice.

Swordfish souvlaki with lemon rice
Total time
35 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

Swordfish has firm, dense flesh, almost like white meat, that holds well on a skewer. A short marinade of olive oil, lemon, and oregano gives it flavor without covering its taste. Grilled bell pepper adds a bit of sweetness and color between the cubes of fish.

This is a summer dish you eat outdoors, a weeknight option when you want something simple but different from pan seared fish. Kids tend to enjoy eating off skewers, and the lemony rice ties the whole plate together. Mon Chou suggests it for evenings when it's too hot to cook for long.

The ingredients

4 people

Fish counter

  • Swordfish 700 g

Fruits and vegetables

  • Lemons 3
  • Garlic 2 cloves
  • Red bell pepper 1
  • Parsley 5 sprigs

Pantry

  • Oreganooften in the pantry 2 tsp
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Cut the swordfish into 3 cm cubes. Mix the oil, the juice of one lemon, the oregano, the crushed garlic, salt, and pepper, then marinate the cubes. 20 min

    No more than 30 minutes, the acidity starts to cook the fish.

  2. Meanwhile, cook the rice in salted water with a strip of lemon zest. 11 min

    A strip of zest in the water flavors the whole batch of rice.

  3. Thread the swordfish onto skewers, alternating with pieces of bell pepper.

    Soak wooden skewers in water for 15 minutes beforehand so they don't burn.

  4. Grill the skewers in a pan or under the broiler, turning them. 8 min

    Turn them on all sides for even cooking.

  5. Mix the rice with lemon juice and chopped parsley, and serve with the skewers.

    Drizzle a little olive oil over the hot rice.

Our tips to get it right

  • Cut the swordfish into even cubes, around 3 cm, so they all cook at the same rate.
  • Pull the fish from the marinade right before skewering, without draining it too much, so it stays moist on the grill.
  • If using wooden skewers, soak the sticks ahead of time and watch the cooking closely, swordfish grills fast.

The variations

  • Swap the swordfish for tuna or monkfish, two firm fish that hold up just as well on a skewer.
  • For a vegetarian version, make skewers with bell pepper, zucchini, and halloumi, and keep the same lemon rice.
  • For a faster, kid friendly version, cut the swordfish into large chunks and cook it directly in a pan without skewers.

What to serve it with

  • A cucumber and tomato salad
  • Tzatziki for dipping the skewers
  • A glass of cold lemon water

Storage

Keep leftovers in a sealed container in the fridge for 1 day at most, since grilled fish doesn't keep long. Reheat gently in a pan over low heat to avoid drying out the swordfish. Avoid freezing this dish once cooked.

Questions about this dish

Can you prepare the marinade ahead of time?

Yes, you can mix the oil, lemon, oregano, and garlic a few hours ahead. Add the swordfish only right before cooking, 30 minutes max, otherwise the lemon starts to cure the flesh.

How do you know when the swordfish is cooked through?

The flesh turns opaque and flakes easily with a fork. Grill for about 8 minutes, turning the skewers, no longer, to keep the fish moist.

Can you make the skewers without bell pepper?

Yes, you can swap it for red onion wedges or cherry tomatoes. The point is to alternate with the fish for even cooking.

What rice works best for this recipe?

A classic long grain white rice works well, since it soaks up the lemon without getting sticky. Basmati rice is also a great option.

How long does it take to make swordfish souvlaki with lemon rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in swordfish souvlaki with lemon rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does swordfish souvlaki with lemon rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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