Italian Swordfish Skewers with Red Pepper Pesto

I’ve enjoyed swordfish all over Italy, from Sicily to the Veneto. Years ago, on a cycling tour in Sicily, we visited a fishmonger to pick up some swordfish for involtini, a ‘roll’ made from thinly sliced something – from meats to fish to vegetables. We wanted to use swordfish as the outer layer, and so needed it thinly sliced. We had a great photo moment, as the fishmonger cut our swordfish with a huge cigar hanging out of his mouth, right over our fish. We cringed and chuckled simultaneously – and washed the fish before we used it.

Up north in Venice, you can find pesce spada at the famed fish market at Rialto, often dramatically displayed with the head and sword alongside. Fresh fish from the Adriatic is expected on the tables of Venice, but in modern times makes its way inland, so I’ve enjoyed wonderful fresh fish dinners in the mountains of the Dolomites, a mere 2-3 hours from Venice and the coast. Smoked swordfish is one of my favorites.

This is a deceptively simple and incredibly delicious grilling dish that I make year-round. I seasoned the swordfish with smoked paprika, and made a nice red pepper pesto to accompany it. I confess to sneaking in a dried hot chili pepper, stealing a flavor from the Catalan Romesco sauce, but if you don’t care for the added heat, you can eliminate it. Serve with some grilled eggplant, polenta, and a nice crusty bread to soak up that sauce.

How to Make Swordfish Skewers with Red Pepper Pesto

Step 1 – Marinate the swordfish

In a bowl, combine swordfish, sliced garlic, olive oil, and smoked paprika. Toss to coat evenly. Cover and let sit for 10 minutes (or up to 2 hours in the refrigerator).

Step 2 – Make the red pepper pesto

Char the red peppers over a gas flame or under a hot broiler, turning often until blackened on all sides. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
Rub off the skins, then remove and discard stems and seeds.
In a blender or food processor, combine the roasted peppers, soaked chili (if using), almonds, pine nuts, olive oil, oregano, shallots, and lemon juice. Blend until smooth. Season with salt and pepper. Set aside.

Step 3 – Grill the skewers

Prepare a grill for direct heat over medium-high. Thread the swordfish onto 8 skewers and season with salt and pepper.

Grill, turning occasionally, until just cooked through and opaque in the center, about 8–10 minutes total.

Step 4 – Serve

Serve the swordfish skewers hot, topped or served alongside the red pepper pesto.

Recipe Notes

Fish: Swordfish holds up well on the grill, but halibut or tuna work too.

Pesto: The dried chili adds subtle heat — use more if you want it punchier.

Make-ahead: The pesto can be made up to three days in advance and stored in the refrigerator.

FAQ – Grilled Swordfish Skewers

Can I cook the swordfish indoors?
Yes. Use a grill pan or broiler — just make sure the pan is hot enough to sear quickly.

Can I substitute the nuts?
Walnuts or cashews can replace almonds and pine nuts.

Can I make the pesto without roasting the peppers?
No, the char is what gives it depth and color.

Can I skip the dried chili?
Yes, but it adds a nice background warmth.

What’s the best way to serve it?
Over couscous, polenta, or just with good bread and a glass of white wine.

Italian Swordfish Skewers with Red Pepper Pesto

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5 from 4 reviews

• Author: Kathy Bechtel
• Total Time: 40 minutes
• Yield: 4 servings. 1x
• Diet: Pescatarian

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Description

Hearty chunks of swordfish are marinated, grilled to perfection, and served with a vibrant, smoky roasted red pepper and almond pesto. An elegant and easy main course for any summer gathering.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 lb (680 g) swordfish,cut into 1-inch (2.5 cm) cubes
• 2 garlic cloves,thinly sliced
• 3 tablespoons (44 ml) extra virgin olive oil
• 1 tablespoon (15 ml) smoked paprika
• Kosher salt and freshly ground black pepper
• 2 red bell peppers
• 1 dried red chili,soaked in warm water for 30 minutes (optional)
• 1/4 cup (25 g) sliced almonds
• 1/4 cup (25 g) pine nuts
• 1/2 cup (120 ml) extra virgin olive oil
• 1/4 cup (59 ml) fresh oregano leaves
• 2 tablespoons (30 ml) minced shallots
• 1 tablespoon (15 ml) lemon juice

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Instructions

1. Marinate the swordfish: In a bowl, combine swordfish, sliced garlic, olive oil, and smoked paprika. Toss to coat evenly. Cover and let sit for 10 minutes (or up to 2 hours in the refrigerator).
2. Make the red pepper pesto: Char the red peppers over a gas flame or under a hot broiler, turning often until blackened on all sides. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
3. Rub off the skins, then remove and discard stems and seeds.
4. In a blender or food processor, combine the roasted peppers, soaked chili (if using), almonds, pine nuts, olive oil, oregano, shallots, and lemon juice. Blend until smooth. Season with salt and pepper. Set aside. The pesto can be made up to three days in advance and stored in the refrigerator.
5. Grill the skewers: Prepare a grill for direct heat over medium-high.
6. Thread the swordfish onto 8 skewers and season with salt and pepper.
7. Grill, turning occasionally, until just cooked through and opaque in the center, about 8–10 minutes total.
8. Serve the swordfish skewers hot, topped or served alongside the red pepper pesto.

Notes

• Swordfish holds up well on the grill, but halibut or tuna are good substitutes.
• The pesto can be made up to three days in advance and stored in the refrigerator.
• The dried chili in the pesto adds subtle heat—use more for a punchier flavor.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Italian

Nutrition

• Serving Size: 2 skewers
• Calories: 410
• Sugar: 4
• Sodium: 350
• Fat: 28
• Saturated Fat: 5
• Unsaturated Fat: 23
• Trans Fat: 0g
• Carbohydrates: 8
• Fiber: 3
• Protein: 35
• Cholesterol: 70

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