Swordfish-Bacon Kebabs with Cilantro Gremolata

Staff Writer
Swordfish-Bacon Kebabs with Cilantro Gremolata
Swordfish and Bacon Kebabs
Quentin Bacon

Swordfish and Bacon Kebabs

Chef Ming Tsai  is a huge fan of grilling (even year round in Massachusetts) so this kebab dish is a natural go-to of his. Adding lemongrass to a traditionally Italian gremolata is his East/West contribution to the recipe. 

Adapted from "Food Network South Beach Food & Wine Festival Cookbook" by Lee Schrager and Julie Mautner. 

Click here to see 15 Easy Fish Recipes for Summer.

Deliver Ingredients


For the grill:

  • Nonstick cooking spray

For the gremolata:

  • 1 cup chopped fresh cilantro
  • 3 lemons, zested and juiced
  • 1 tablespoon minced garlic
  • 2 stalks lemongrass (white parts only), finely minced
  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the kebabs:

  • 12 slices bacon
  • 1 ½ pounds center-cut swordfish, cut into 1-inch cubes
  • 1 pint cherry tomatoes
  • Salt and freshly ground black pepper


  • Four 8-inch-long satay skewers, soaked in water


For the grill:

Prepare a hot grill, sprayed slick with cooking spray.

For the gremolata:

In a bowl, combine the cilantro, lemon zest and juice, garlic, lemongrass, and oil. Season with salt and pepper.

For the kebabs:

Assemble the kebabs by first skewering one end of a bacon slice and following with a swordfish cube. Weave the bacon in between the swordfish and tomatoes as you thread each onto the skewer. Lay the kebabs in a baking dish, and rub a third of the gremolata all over the kebabs. Let marinate for at least 20 minutes.

Season the kebabs with kosher salt and pepper and grill for about 8 minutes, or until the bacon is cooked through.

Arrange 2 skewers on each plate (satay plates if you have them), and serve with the remaining gremolata in a dipping bowl.

Swordfish Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Swordfish Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Swordfish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.