Grilled Swordfish Skewers with Israeli Couscous

Recipe x

Serves 4


2 lbs. Swordfish, cut into 2” size cubes
1 lb. Israeli Couscous from our Deli Case
1 ea. Red Bell Peppers, cut into 1.5” squares
1 bottle Santa Monica Seafood Seafood Marinade
12 ea. Skewers
salt & black pepper, to taste


  1. Preheat the grill and make sure the grill grates are clean and seasoned.
  2. Soak your skewers in warm water for about 15 minutes. This will help the sticks not burn fast while grilling.
  3. In a medium bowl add Swordfish cubes and 1 ½ cups of seafood marinade. Season with salt and black pepper and let it marinate for about 5 minutes.
  4. Assemble each skewer with Swordfish followed by bell peppers and repeat until full. (Should fit about 3-4 fish per stick)
  5. Grill Swordfish skewers for about 1 minute on each of the 4 sides. Once cooked, serve it warm over Israeli couscous, and enjoy!