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Spiced Swordfish Skewer

  • Time: 25min

  • Easy

  • Serves 4

Our tender Swordfish Loins are line caught in the wild. The catch is then filleted and frozen within hours, ensuring you serve only the freshest products.

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  • 4 frozen swordfish portions
  • 3 mixed peppers
  • 300g white onion
  • 6g ground coriander
  • 3g ground cumin
  • 3g turmeric
  • 0.5g chilli powder
  • 100g frozen sweetcorn
  • ½ green cabbage
  • 100g carrots
  • 200ml salad cream
  • 120ml natural yoghurt
  • 1 lemon
  • 50g salted butter
  • 2 frozen cubes parsley
  • ½ bulb garlic
  • 20g fresh coriander
  • Salt
  • Pepper
  • Bamboo skewers
  1. Defrost swordfish in fridge overnight & cut into small pieces (x24).
  2. Cut peppers & onion into small pieces and cut lemon into eighths.
  3. Arrange skewers with swordfish, peppers, onions & lemon. Drizzle with oil & all the spices.
  4. Finely cut cabbage, onion & carrot. Add cooked & cooled sweetcorn, salad cream, coriander, salt & pepper.
  5. Mix yoghurt, lemon juice, lemon zest, salt & pepper.
  6. Melt butter with garlic & parsley.
  7. Season skewers with salt & pepper, lightly oil then grill. When cooked spoon over garlic & parsley butter & a squeeze of lemon.
  8. Place skewers on a serving plate, along with lemon, coleslaw & yoghurt.

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