Greek Swordfish Kebabs

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.


  • Tablespoon GREEK TO ME seasoning
  • 1/3 cup fresh lemon juice
  • 1 ½ teaspoons of sea salt
  • ½ cup olive oil
  • 2 pounds of swordfish
  • 1 red onion
  • 1 yellow pepper


  1. Whisk 1 TBS. GREEK TO ME with 1/3 cup fresh lemon juice, 1 ½ tsp. sea salt, and ½ cup olive oil.
  2. Toss 2 lbs. swordfish, cut into 1-inch chunks and 1 thinly sliced red onion with the marinade in a Pyrex dish. Let stand 30 min. Light outdoor grill.
  3. Remove seeds from large yellow pepper and cut flesh into ¾ inch piece. Thread the swordfish chunks onto 4 metal skewers, inserting pepper pieces in between every 2nd or 3rd chunk of fish.
  4. Drape sliced red onion rings over the kebabs.
  5. Grill, turning the kebabs to char them lightly, and cook the fish until tender, 12 to 15 minutes. (Serves 4)

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