Swordfish or Tuna Skewers with a Spicy Dipping Sauce

Prep Time
Cook Time
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"These are so quick to prepare; and, takes minutes to cook. I really suggest an outdoor grill or indoor grill pan to prepare these. Rice, and maybe some sauteed bok choy; or, a mix of baby carrots and snow peas would be a great side dish. You could also grill up skewers of squash or cherry tomatoes, which would be delicious."

Original is 4 servings
  • FISH


  • Serving Size: 1 (129.6 g)
  • Calories 166.2
  • Total Fat - 7.7 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 32.8 mg
  • Sodium - 2362.5 mg
  • Total Carbohydrate - 11.7 g
  • Dietary Fiber - 1.3 g
  • Sugars - 5.7 g
  • Protein - 12.6 g
  • Calcium - 62.1 mg
  • Iron - 2 mg
  • Vitamin C - 13.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Fish ... This works equally as well with swordfish or tuna. However, swordfish will take much longer to cook. Tuna should be cooked medium rare, whereas, swordfish needs to be cooked through.

Step 2

Coriander ... You can buy it already ground; which is good; however, I prefer to toast my own coriander seeds, and then grind them. By toasting them, it adds a really nice flavor. This is totally up to you.

Step 3

Skewer and Season ... Remove the fish from the refrigerator, cut into 1-1 1/2" pieces; and, add to a bowl along with the sesame oil, and lightly toss. Skewer the fish and orange pieces on wooden skewers (soaked for 15 minutes in water if using a outdoor grill); making sure not to over crowd them. You want a little room in between the pieces, so they can cook evenly. Also, it isn't necessary to put a orange slices between each piece of fish, just as many as you want. The orange adds a nice flavor as the fish cooks. Also, try to skewer the orange close to the rind (it prevents it from falling off). Once they are skewered, season with salt, pepper, and coriander on all sides. Let them rest and come to room temp before you grill them. You don't want to cook with COLD fish.

Step 4

Sauce ... As the fish rests, make the sauce. Add the soy, honey, vinegar, ginger, cloves, red pepper flakes (to taste, I like it spicy), and scallion to a small bowl or measuring cup, and mix well. Refrigerate until ready to use. I start out with 1/3 cup of honey, then taste; you can always add more.

Step 5

Sesame Seeds ... I like to toast them, but it is not necessary. Simply add them to a small dry saute pan, and cook a couple of minutes on medium heat until you can begin to smell them. Keep an eye on them, they go quickly. This is not necessary, but it does add a nice flavor.

Step 6

Fish ... Grill the fish on medium high to high heat. As I said, tuna is best served medium rare. So, just a minute or two on each side, and the tuna will be done. Now, swordfish needs to be cooked through, approximately 4-5 minutes per side.

Step 7

Serve and ENJOY! ... My favorite way, is to serve these over a bed of rice; add some grilled vegetable skewers, or sauteed vegetables; and, for the dipping sauce, I like to give each person their own small dish or cup.


No special items needed.

1 Reviews


I used swordfish and tuna to feed 8 of us so I doubled the sauce. We loved them both and the dipping sauce was so delicious! We had them with an Asian coleslaw and garlic mashed potatoes.


review by:
(22 Aug 2013)

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