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Grilled Swordfish Kebabs with Avocado Butter

I decided to make this Grilled Swordfish Kabobs with Avocado Butter recipe for my Easter guests in the garden. Spring is my favorite time to eat in the garden, when it's just coming to life and things are beginning to bloom. And if you're eating fish on Friday, this is a great fish recipe.
Prep Time 20 mins
Cook Time 4 mins
Total Time 24 mins
Course Main
Servings 4 servings


  • 1/2 avocado peeled and mashed until smooth
  • 1 to 2 tablespoons butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon MAGGI Seasoning Sauce
  • 1/8 teaspoon garlic powder
  • 1/4 cup thinly sliced green onions tops included
  • 1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1/4 cup canola or olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1 clove garlic crushed
  • 2 teaspoons Dijon mustard
  • 4 about 1 1/2 pounds total small swordfish or tuna steaks, cut into 1 1/2-inch cubes
  • 4 skewers


  • COMBINE avocado, butter, lemon juice, seasoning sauce and garlic powder in a small bowl; fold in sliced green onions. Cover and refrigerate until ready to serve.
  • COMBINE soy sauce, oil, lemon juice, lemon peel, garlic and mustard in a gallon-size resealable plastic bag; blend mixture with fingers.
  • ADD fish cubes to bag. Seal bag and place in the refrigerator to marinate for 1 to 3 hours.
  • THREAD fish onto skewers. Discard marinade.
  • PREHEAT grill or broiler.
  • GRILL or broil fish, turning over halfway through cooktime, for 4 minutes or until fish flakes easily when tested with a fork. Serve with Avocado Butter.
  • Note: If you are using wooden skewers, soak in water for 30 minutes before threading.