Cleanup is practically nonexistent with grilling, and it adds a smoky nuance to food that enhances the natural flavor of both the protein and veg. Sturdy fish like swordfish, tuna, salmon, and halibut hold up great on a grill; delicate, flaky varieties like flounder and cod, not so much (they break apart and fall through the grates).

Robin Bashinsky
Also appeared in: Health, May, 2020


Credit: Greg DuPree

Recipe Summary test

30 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Soak skewers in water 15 minutes. While skewers soak, stir together parsley, shallots, oil, vinegar, oregano, and mustard in a small bowl. Toss together swordfish cubes and ¼ cup of the herb sauce in a medium bowl; let stand 15 minutes.

  • Preheat grill to medium-high (400°F to 450°F) or heat an oiled grill pan over medium-high. Thread swordfish cubes, eggplant cubes, and tomato halves alternately onto skewers.

  • Grill skewers on oiled grates, covered, turning every 4 minutes, until swordfish is cooked through and eggplant is tender, about 12 minutes. Sprinkle skewers with salt, and serve with remaining herb sauce.

Nutrition Facts

449 calories; fat 30g; saturated fat 5g; cholesterol 97mg; fiber 4g; protein 31g; carbohydrates 11g; sugars 5g; sodium 583mg; iron 2mg; calcium 48mg.