Fish Skewers With Herbs and Lime
- Total Time
- 20 minutes, plus grill heating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2garlic cloves, finely grated, pressed or minced
- 1tablespoon fish sauce
- ¼teaspoon red-pepper flakes
- 3tablespoon extra-virgin olive oil
- 1pound thick, dense fish steaks, such as tuna or swordfish, cut into 1½-inch pieces
- Lime wedges, for serving
- 2scallions, white and green parts, trimmed and thinly sliced
- ⅓cup chopped dill, mint, parsley, cilantro or a combination
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
220 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 28 grams protein; 407 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
- Step 2
Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
- Step 3
When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
- Step 4
Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.
Tip
- Using traditional flat metal skewers is best, but not necessary. If using bamboo skewers, they must be soaked in water for at least 30 minutes before grilling to prevent flare-ups. Place bamboo skewers flat on a rimmed sheet pan and add enough water to cover.
Private Notes
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Cooking Notes
nerdgirl
Can these be grilled in an oven? Either stove-top or in the broiler?
Cathleen
I do not have a gas grill/electric grill. Any tips or a instructions if grilling over charcoal. Just, HOT!?
Kit
Have you seen the Lodge cast iron grill pans? They're not that much $$ and are a total game changer. (I even have grilled bread for breakfast these days instead of toast).
CBR
I'm just here to second what Kit says. Cast iron grill pan serves you well for this sort of thing where you aren't trying to cook a really dense piece of meat. They work fine on those, just take a while. They're great for fish, but I would add they work best on a gas stove. I wouldn't try one on glass top.
srl
Followed the recipe, used Halibut. Delicious!
nanbrand
We used mahi-mahi and it was very good. I did not have fresh limes, but used lime juice. Very tasty!
jenben
This was fabulous. I used swordfish steaks not cubes and skewers. The marinade was amazing - I didn’t have fish sauce so I looked up substitutes and used half soy sauce and half Worcestershire sauce. Except Woops! Out of Worcestershire!!! So I used half A-1 sauce. Grilled for same amount of time as cubes. Chopped dill on top after lime. Sensational.
Seamus
In regard to using a charcoal grill, just use a two zone setup with all the coals on one side. This way you can char the fish on the hot side, then move them to the cool side to finish. Works great with shrimp, sure it will work with this recipe. Probably do NOT need a full chimney of coals either.
Kristen
If you don't like tuna or swordfish, what other fish can you use?
HanTran
This was fabulous and fabulously easy! I backed off a bit on the garlic (because we know Melissa loves garlic almost as much as anchovies) and in this case that was a mistake but still fantastic!
mariah mackay
This was tasty. I used lime juice and also found that I needed to double the marinade.
Mark
Made this as written with one small exception. I didn’t have scallions so I substituted chives. I used Albacore tuna I had on hand and needed to get fixed. This will be my go to recipe for Albacore in the future. The herbs and marinade added flavor while still allowing the tuna to shine. I’m just a cook, no claim to chef skills, but if I were trying to impress guests I would go to this recipe in a flash.
Julie
Made with tilapia, which doesn’t skewer well, so I cooked the cubes in a grill pan. It was very good.
Liz
This recipe is a winner. I halved the recipe for two people, used Trader Joe’s frozen ahi tuna steaks, and a fresh lime and herbs (parsley, mint, chives, and oregano) from the garden. I added 1/2 a Persian cucumber, chopped, to the yogurt sauce. The sauce is an essential element of the dish. Two minutes on my grill pan, turn, and two minutes more. This is easy to prep in advance and cook later. I had extra fish so I put it in the fridge overnight and made a delicious lunch the next day.
Bradley
Highly recommend dipping these in chili oil. Sublime.
Sam
No way that thick swordfish will cook in 2-4 minutes. Unlike tuna, you wouldn’t want to eat swordfish that is not completely cooked.
HanTran
On a hot gas grill this cooked perfectly with 3 min on side 1 and 1 on side 2.
dawnd
Added pinch of cumin and chopped celery leaves (and leftover sausage and mushrooms), don’t forget the lime.
Gary
gave me confidence to grill swordfish. thanks, Melissa. i was anxious about over/under cooking a beautiful piece of fish so i followed the recipe and it turned out beautifully. i cooked the fish for about 5 minutes total and placed them closely as suggested. the flavors were terrific without overpowering the swordfish
srl
Followed the recipe, used Halibut. Delicious!
Phylora
We thought this was excellent. I made the yogurt sauce Melissa recommended with cucumbers, served it over little gem lettuce dressed with lime and olive oil and a side of rice. It was superb!
Seamus
In regard to using a charcoal grill, just use a two zone setup with all the coals on one side. This way you can char the fish on the hot side, then move them to the cool side to finish. Works great with shrimp, sure it will work with this recipe. Probably do NOT need a full chimney of coals either.
nanbrand
We used mahi-mahi and it was very good. I did not have fresh limes, but used lime juice. Very tasty!
jenben
This was fabulous. I used swordfish steaks not cubes and skewers. The marinade was amazing - I didn’t have fish sauce so I looked up substitutes and used half soy sauce and half Worcestershire sauce. Except Woops! Out of Worcestershire!!! So I used half A-1 sauce. Grilled for same amount of time as cubes. Chopped dill on top after lime. Sensational.
EHF
Made it exactly as written using swordfish. My family rated it 3/10. Judged it too fishy- this one won’t make the rotation, even though it was easy.
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