If you want a bright, new way to prepare swordfish, these Thai-inspired Red Curry Swordfish Kabobs deliver bold flavor and grill-ready texture in under 30 minutes. They’re quick to marinate, simple to grill, and finish with a creamy coconut curry drizzle, chopped cilantro, and lime for brightness.
Swordfish Kabobs
Cubed swordfish is marinated in red curry paste and coconut milk, threaded onto skewers, and grilled until lightly charred and tender. A quick basting sauce made from the same curry and coconut milk ties everything together. These kabobs are ideal for fans of grilled fish, simple outdoor meals, or easy summer dinners. Serve them over white or brown rice or alongside grilled or steamed vegetables for a complete, satisfying plate.
Why You’ll Love These Swordfish Kabobs
I love short, simple marinades that still deliver vivid flavor, especially when cooking outdoors. This recipe uses just red curry paste, coconut milk, and salt to build a creamy, fragrant coating that lets the swordfish shine.
- Fast: Ready in about 20 minutes active time (plus brief marinating).
- High in Protein: Each serving contains over 20 grams of protein.
- Bold Thai Flavor: Jarred red curry paste provides concentrated Thai flavor with minimal effort.
- Simple Summer Dinner: Easy to grill while enjoying warm weather.
- Diet-Friendly: Naturally dairy-free, low-carb, and gluten-free when prepared as written.
Try these kabobs alongside other simple grilled fish skewers for variety—miso-glazed salmon or blackened salmon kebabs make excellent companions.
Ingredients You’ll Need
These are the key ingredients for the Thai-style swordfish kabobs. Exact measurements appear in the recipe section below.
- Swordfish: A firm, meaty fish that holds up well on skewers. If using frozen swordfish, thaw it in the refrigerator overnight before cutting and marinating.
- Red Curry Paste: Choose a paste that matches your preferred heat level. Varieties range from mild to spicy.
- Coconut Milk: Adds creaminess and tones the heat from the curry paste.
- Salt: Enhances and balances the flavors.
- Garnish: Chopped cilantro and lime wedges for finishing.
How to Make Thai Swordfish Kabobs
The red curry and coconut marinade takes only a few minutes to mix and the kabobs grill in about 8–10 minutes. Marinating for at least 30 minutes improves flavor, but avoid overly long marinating times to prevent the fish from breaking down.
- Make the marinade: Whisk together red curry paste, coconut milk, and salt. Toss the swordfish cubes in the mixture until evenly coated. Refrigerate for at least 30 minutes and up to 4 hours.
- Prepare the basting sauce: Combine the remaining coconut milk with a little extra curry paste and whisk until smooth.
- Assemble the kabobs: Thread swordfish onto metal or pre-soaked wooden skewers, leaving space between pieces for even heat circulation.
- Grill: Preheat the grill to medium-high, oil the grates, and place the kabobs evenly across the surface. Rotate every 3–4 minutes until opaque and cooked through, about 8–10 minutes total.
- Finish and serve: Brush or drizzle with the coconut curry basting sauce, sprinkle with chopped cilantro, and serve with lime wedges and rice or vegetables.
Tips and Variations
- No grill? Broil the kabobs 3–4 minutes per side in the oven or cook them in a grill pan on the stovetop for similar char and flavor.
- Swap the fish: Halibut, salmon, or shrimp are good alternatives if you don’t have swordfish.
- Add vegetables: Bell peppers, red onion, or zucchini threaded between fish pieces make the skewers more colorful and nutritious.
- Herb swap: If you don’t like cilantro, use Thai basil or omit herbs entirely.
- Wooden skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Make It A Meal
Serve these kabobs over steamed jasmine or brown rice with a side of grilled vegetables for a balanced weeknight meal.
Instant Pot Jasmine Rice
Instant Pot Brown Rice
Perfectly Grilled Zucchini
Grilled Asparagus
Thai Swordfish Kabobs
Ingredients
- 1 pound swordfish, skin removed and cut into 1½-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 serving
- Nonstick cooking spray or oil for the grill
- White or brown rice, for serving (optional)
Instructions
- Add 1 tablespoon of red curry paste, ¼ cup coconut milk, and ½ teaspoon salt to a bowl and whisk until smooth. Stir in the swordfish cubes to coat. Cover and chill for at least 30 minutes and up to 4 hours.
- In a small bowl combine the remaining coconut milk with 1 teaspoon of curry paste for basting.
- Thread the marinated fish onto skewers.
- Preheat the grill to medium-high and oil the grates. Spray the kabobs lightly with nonstick spray or brush with oil.
- Grill the kabobs for 3–4 minutes per side, rotating until the fish is opaque and easily releases from the grates, about 8–10 minutes total.
- Transfer to a platter, brush with the remaining sauce, garnish with cilantro, and serve with lime wedges and rice if desired.
Notes
Variations
- Broil or use a grill pan if you don’t have an outdoor grill.
- Swap swordfish for other firm fish like halibut or salmon, or use shrimp.
- Add vegetables such as bell peppers, red onion, or zucchini to the skewers.
- Substitute Thai basil for cilantro if preferred.
- Soak wooden skewers before grilling to prevent burning.
Nutrition
Serving: 1 kabob • Calories: 215 kcal • Carbs: 2.5 g • Protein: 22.5 g • Fat: 12 g • Fiber: 0.5 g
Proper Storage
Store leftover grilled swordfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave, warm it in a 350°F (175°C) oven, or heat in a skillet over medium heat to preserve texture and flavor.
More Grilled Fish Recipes You’ll Love
If you enjoy this swordfish skewer recipe, try other simple grilled fish ideas for variety. Here are a few favorites to inspire your next meal:
- Grilled fish fillets wrapped in foil packets for easy cleanup
- Garlic Dijon herb salmon, grilled for a savory crust
- Grilled tuna served over peppery arugula with lemon
- Grilled salmon topped with avocado bruschetta
- Mediterranean-style fish cooked in foil packets with herbs and lemon
If you make these swordfish kabobs, tag your photos on social media to share how they turned out—I’d love to see your versions and any tasty variations you try!