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Grilled Swordfish Kabobs

Updated: Monday, December 1 2014, 03:53 PM EST
Servings: 4

4 steaks (5-6 ounces each) Swordfish
½ medium Sweet Onion   
1/4 each Pineapple, fresh
1/4 each Papaya
1 each Peach
4 each Sweet Mini Bell Peppers
2 Tablespoons Sea Salt
1 teaspoon Black Pepper, freshly ground
4 Tablespoons PS Citrus & Savory Seasoning Rub
¼ cup White Balsamic Vinegar
¼ cup Honey
1 cup Kroger Extra Virgin Olive Oil
4 each Bamboo skewers, soaked in water

Cut each Swordfish steak into 6 even pieces and place into a large bag and set aside.

Cut the onion into even 4 pieces. Cut stem end off and seed peppers. Core and remove peel from the pineapple. Peel and seed papaya and cut into 4 even pieces.  Cut the peach in half, remove pit and cut into 4 even pieces.
Place the vegetables and fruit in a separate large bag and set aside. 

In a mixing bowl, place the salt, pepper and seasoning rub. Add in the vinegar and honey and stir. Let this sit for 10 minutes to develop flavor. Add in the olive oil slowly while whisking. Pour half of this mixture over the swordfish and the remaining half over the vegetables. Toss to coat the swordfish, vegetables and fruit, seal bags and refrigerate for at least 1 hour.

When you’re ready to grill, brush the grill and rub with an oiled towel, then preheat the grill to medium-high (350⁰).  On the bamboo skewers, place a piece of swordfish in between each piece of onion, pineapple, peach, papaya and pepper. To cook evenly, be careful not to overcrowd.

Grill until the swordfish reaches 145⁰ internally and is a nice golden color with a slight char. Plate and serve immediately on the Latin Ancient Grain Salad from the Deli.

 Grilled Swordfish Kabobs

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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