These swordfish skewers are a clean eating win. Fresh veggies, lean protein, and bright Mediteranean flavors will make you say yes to this feel-good meal.

Swordfish works especially well for skewers because it stays meaty and firm on the grill. Paired with the creamy garlic yogurt sauce, it's fresh, savory, and just rich enough to keep you coming back for another bite.

Swordfish Steak Skewers with Garlic Yogurt Sauce

Servings: 2–3
Total time: about 50 minutes including marination
Cooking method: grilled or pan-grilled
Optional Filipino twist: serve with garlic rice and calamansi instead of pita bread

INGREDIENTS

For the Skewers
300g Pacific Bay Swordfish Steak, cut into cubes
1 red bell pepper, cut into squares
1 zucchini, sliced into thick half-moons
1 small red onion, cut into wedges

1½ tablespoons olive oil
1½ tablespoons lemon juice
2 teaspoons garlic, minced
½ teaspoon smoked paprika
¼ teaspoon dried oregano
¼ teaspoon ground cumin
Salt, to taste
Black pepper, to taste

Wooden or metal skewers

For the Garlic Yogurt Sauce
⅔ cup plain yogurt
2 tablespoons fresh milk, if needed
1 tablespoon garlic purée or roasted garlic
1 tablespoon lemon juice
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste

For Serving (Optional)
Fresh parsley or cilantro
Warm pita bread or rice
Extra lemon wedges

PROCEDURE

Prepare the marinade for the swordfish. In a bowl, whisk together olive oil, lemon juice, garlic, smoked paprika, oregano, cumin, salt, and black pepper until fully combined.

Marinate the swordfish to build flavor. Add the swordfish cubes to the marinade and toss until evenly coated. Cover and refrigerate for about 20 to 30 minutes.

Assemble the skewers with vegetables and fish. Thread the marinated swordfish, bell pepper, zucchini, and red onion alternately onto skewers. Brush lightly with any remaining marinade.

Grill the skewers until lightly charred and cooked through. Preheat a grill or grill pan over medium-high heat and cook the skewers for about 2 to 3 minutes per side until the swordfish is opaque and the vegetables are lightly charred.

Prepare the garlic yogurt sauce while the skewers cook. In a small bowl, whisk together yogurt, garlic purée, lemon juice, olive oil, and milk if needed until smooth and creamy. Season with salt and black pepper.

Serve the skewers with the yogurt sauce. Arrange the skewers on a serving plate and drizzle or serve with the garlic yogurt sauce on the side. Finish with chopped parsley or cilantro and extra lemon wedges.

NOTES

Why Pacific Bay
Pacific Bay Swordfish Steaks are sliced from deep-sea fish, its full-bodied meat has a unique flavor that shines when grilled.

Chef’s Tips
Pat the swordfish dry before marinating so it absorbs flavor better. Avoid overcooking the fish to keep it moist and tender. If using wooden skewers, soak them in water for at least 20 minutes before grilling. Roasted garlic gives the yogurt sauce a milder, sweeter flavor.

Easy Swaps / Alternatives
You can substitute swordfish with Pacific Bay Salmon Fillet or Tuna Steak. Jumbo Shrimp also works well if you want a faster-cooking variation.

Serving Ideas
Serve with warm pita bread, rice, or a simple cucumber salad. Add grilled vegetables or hummus on the side for a fuller spread. Extra lemon or calamansi brightens the smoky flavors nicely.

Leftovers and Storage
Store leftover skewers and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the skewers gently in a pan or oven to avoid drying out the fish.

FAQS

Can I use frozen swordfish for this recipe?
Yes. Pacific Bay swordfish is frozen at peak freshness and works well once thawed properly.

How do I know when swordfish is cooked?
Swordfish is done when the flesh turns opaque and feels firm but still moist inside.

Can I make the yogurt sauce ahead of time?
Yes. The garlic yogurt sauce can be prepared ahead and refrigerated until ready to serve.

What can I substitute for swordfish?
Salmon, tuna, or shrimp work well with the same marinade and grilling method.

How do I store leftovers?
Store cooked skewers in the refrigerator for up to 2 days and reheat gently before serving.

Can I cook these without a grill?
Yes. A grill pan or heavy skillet works well for indoor cooking.

Ready to try these smoky, juicy swordfish skewers? Shop for Pacific Bay Swordfish Steak in leading supermarkets or online at pacificbay.com.ph and cook it at home.