| Sweet n’ Sour Swordfish Kabobs

Author / Luke Summers

After an unusually long week these kabobs were the perfect way to to cap off a Saturday night.  Grilled to perfection with a sizzling sauce left me wanting for nothing.

Photo May 02, 8 09 08 PM
The preparation and grilling time is minimal and the results are equal to or better than the best seafood restaurant in town!

Photo May 02, 7 33 00 PM
Cut your swordfish into 16 equal pieces and season with sea salt and freshly ground black pepper; cut up the veggies and pineapple into equal pieces for each skewer

Photo May 02, 7 53 59 PM
Thread onto the skewers

Photo May 02, 7 55 19 PM
Grill 4-5 minutes per side and dinner’s ready. . .

Serve with the sauce and white rice if it’s a training day!

Recipe & Ingredients

The kabobs
1 1/4 pounds fresh swordfish steaks
1 red bell pepper, cut into large chunks
1/2 sweet, Vidalia or purple onion cut into small chunks
1 zucchini, sliced
8 mushrooms, whole
fresh pineapple, cored and cut into chunks
sea salt & freshly ground black pepper

The sauce
1 tablespoon extra virgin olive oil
1 large garlic clove, finely chopped
1/2 jalapeno pepper, seeded and finely chopped
1 teaspoon freshly grated ginger
1/2 cup fresh squeezed orange juice
1/2 lemon, squeezed
1/2 lime, squeezed
1 teaspoon Dijon mustard
1 tablespoon teriyaki sauce
1 teaspoon sriracha sauce


The swordfish
You will need 4 skewers. Cut the swordfish into 16 equal sized pieces and season with the sea salt and pepper; cut up the zucchini, onions and pineapple into chunks of equal portions for each skewer.

Thread onto the skewers, top each one with about 1 tablespoon of the sauce and grill 4-5 minutes per side, covered. Remove from heat and serve on or off the skewer with the sauce

The sauce
Heat the olive oil over low medium heat, add the chopped garlic and pepper and saute for 2-3 minutes or until slightly softened. Do not allow the garlic to brown. Add the fresh ginger and saute for 1-2 minutes more. Pour in the juices, mustard, teriyaki and sriracha sauces and bring to a boil. Boil gently until reduced by about one third.

Let cool slightly. Use 1/4 cup of the mixture to drizzle over the skewers before grilling and the remaining for dipping after they cooked.

Serves 2 if you’re leaning out, double the recipe if you’re not–enjoy!

Check out more Power Athlete friendly recipes on my blog Paula Lean Primal Queen!

Share this article

Luke Summers

I am the COO of Power Athlete, co-host of Power Athlete Radio, and a Power Athlete Coach. I've been coaching athletes, training clients, and educating 1,000s of coaches around the globe since 2007. I'm a lifelong multisport athlete, but my focus was football up through college where a neck injury forced me to hang it up.

Now I'm a stickler for productivity, and have a burning desire to empower athletes, coaches, and every day people who are striving to be better versions of themselves.


Leave a Comment


Never miss out on an epic blog post or podcast, drop your email below and we’ll stay in-touch.