Lemon & Rosemary Swordfish Skewers

In a bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper.

Tip: Fresh lemon juice is essential for the best flavor.

Strip rosemary leaves from stems and chop finely. Add to the marinade.

Tip: Save the woody stems for grilling aromatics.

Add swordfish cubes to the marinade and refrigerate for 30 minutes to 1 hour.

Tip: Do not marinate too long as acid can make fish mushy.

Thread marinated fish onto skewers, alternating with lemon slices.

Tip: If using wooden skewers, soak them first to prevent burning.

Preheat grill to medium-high heat. Grill skewers for 3-4 minutes per side.

Tip: Do not overcook; swordfish should be slightly pink in center.

Serve immediately with fresh rosemary and lemon wedges.

Tip: A drizzle of good olive oil finishes the dish beautifully.

Low Glycemic Impact

With only 2g net carbs, these skewers will not spike blood sugar.

Selenium Rich

Swordfish is an excellent source of selenium, important for thyroid function.

Fish Alternatives

Tuna, mahi-mahi, or halibut work well as substitutes.

Indoor Cooking

Use a grill pan or broiler if outdoor grilling is not available.