Photo of Grilled Swordfish, Pepper and Zucchini Kabobs with Red Salmoriglio Sauce by WW

Grilled Swordfish, Pepper and Zucchini Kabobs with Red Salmoriglio Sauce

Points® value
Total Time
35 min
25 min
10 min
Use ripe beefsteak tomatoes to give this unusually delicious, Sicilian sauce the best flavour. Fresh tuna or halibut could be substituted for the swordfish.



1¼ pound(s), cut into chunks (2 ripe Beefsteak tomatoes)

Fresh parsley

1 cup(s), fresh, leaves

Olive oil

2 tbsp(s), divided


2 clove(s), large

Dried oregano

1 tsp(s)

Table salt

½ tsp(s), divided

Black pepper

½ pinch(es), freshly ground, divided

Uncooked swordfish fillet

1¼ pound(s), about 1-inch thick, cut into 24 chunks

Yellow bell pepper

1 medium, cut into 24 chunks

Red onion

1 medium, cut into 6 wedges and each wedge cut in half to yield 12 pieces total


1 medium, cut in half lengthwise and then cut crosswise to yield 12 pieces total

Cooked whole wheat couscous

2 cup(s)


  1. Preheat grill or grill pan.
  2. Meanwhile, to make sauce, place tomatoes, parsley, 1 tablespoon of oil, garlic, oregano and 1/4 tsp each of salt and pepper in a food processor; pulse until finely chopped and set aside.
  3. Thread 2 pieces each of swordfish and yellow pepper, and 1 piece each of onion and zucchini onto each of twelve 8-inch metal skewers. (Note: if you’re using wooden skewers, soak them in water 30 minutes before use to prevent charring.) Brush kabobs with remaining 1 tablespoon of oil and sprinkle with remaining 1/4 teaspoon each of salt and pepper.
  4. Grill skewers, turning as needed, until lightly charred and fish is just cooked through, about 8 to 10 minutes. Yields 3 kabobs, 1/2 cup of couscous and about 1/2 cup of sauce per serving.