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Grilled Swordfish Kebabs with Mixed Herb Pesto

Grilled Swordfish Kebabs with Mixed Herb Pesto

This is a great way to showcase swordfish, a fish that's right at home on the grill and especially nice when served with seasonal local veggies. The mixed herb pesto is so delicious, it's good on just about anything. 

  • Prep Time: 20 minutes
  • Total Time: 30 to 40 minutes
  • Yield: 8 appetizer or 4 main-course servings


  • 1 3/4 to 2 pounds 1-inch-thick swordfish steaks, cut into 1 1/2-inch cubes
  • 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
  • 1 yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces
  • 1 red onion, cut into 1/2-inch-thick lengthwise slices
  • 1 6-inch-long zucchini, halved lengthwise and cut into 1/2-inch-thick slices
  • 16 cremini mushrooms, stems trimmed
  • 8 long (11 to 12-inch) skewers (if using wooden skewers, soak them in warm water for at least 15 minutes)
  • 1/3 cup extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Mixed Herb Pesto


  • Preheat a grill or broiler to high. 

  • Assemble the kebabs by dividing the swordfish and vegetables evenly among the skewers, alternating colors and ingredients. Lightly brush all sides of each filled skewer with the olive oil, and then season the skewers with the salt and pepper. Grill or broil the skewers 6 inches from the heat source until the fish is just cooked through and the vegetables are lightly browned on the edges, about 8 minutes. 

  • Enjoy while hot, with some of the Mixed Herb Pesto drizzled over all.