Thai Swordfish Kabobs
APRIL 2026, VOLUME 2, ISSUE IV
Thai Swordfish Kabobs
INGREDIENTS
1 pound swordfish, skin removed and discarded, fish cut into 1 ½ inch cubes
4 teaspoons red curry paste, divided
6 tablespoons canned coconut milk, divided
½ teaspoon kosher salt
cilantro, chopped, for garnish
lime wedges, for garnish
nonstick cooking spray
white rice, or brown rice, for serving (optional)
DIRECTIONS
Add 1 tablespoon of the red curry paste, ¼ cup coconut milk, and ½ teaspoon salt to a mixing bowl and whisk to evenly combine. Add in the swordfish cubes and stir to coat the fish in the marinade. Cover and let marinate in the fridge for at least 30 minutes, but up to 4 hours.
In a small bowl combine remaining coconut milk with 1 teaspoon curry paste and mix well.
Thread the fish on metal skewers.
Preheat the grill to medium high heat and oil the grates.
Spray the kabobs with nonstick cooking spray and transfer them to the grill in an even layer. Grill the kebabs for a few minutes per side, until the fish easily releases from the grill grates. To turn the kabobs, use a metal spatula to loosen the fish from the grill and roll it to rotate to the other side. Remove from the grill once the fish is fully cooked, about 8 to 10 minutes.
Transfer to a platter, drizzle or brush with remaining sauce and garnish with chopped cilantro, serve with lime wedges and rice, if desired.
From Skinny Taste
