Skewered Grilled Seafood

A basic, easy recipe that makes for a nice summer meal.
Based on a recipe by Camille LaBarre, Five Star Sensations, Compiled and Edited by The Auxiliary of University Hospitals of Cleveland, 1991, p 136.
Prep Time20 minutes
Cook Time10 minutes
Marinating Time30 minutes
Total Time1 hour
Course: < 30 Min Prep w/Longer Cook Time, 45 - 60 Minutes to Table, Gluten Free, Grill, Main Course - Seafood
Author: Catherine Christiano


  • 10 bamboo skewers soaked in water


  • 2 tablespoons soy sauce Use tamari for gluten free version.
  • 1 tablespoon lemon juice
  • 1/3 cup extra virgin olive oil
  • salt and pepper


  • 1 pound swordfish cut into large cubes, about 1 1/2"
  • 1 pound large shrimp shelled and deveined
  • 1 1/2 pounds sea scallops
  • 1 1/2 pounds tuna cut into large cubes, about 1 1/2"


  • Early in day, soak skewers in water.
  • In shallow baking dish combine marinade ingredients.
  • Alternate seafood on skewers. Place in marinade, turning to coat. Marinate in refrigerator for 30 minutes.
  • Grill about 3 minutes each side.


Be mindful that each type of fish may need a different cooking time, especially if pieces vary in size. In certain cases it might be best to cook each type of fish on a separate skewer.
Brown rice and grilled vegetables pair well.
Copyright 2024, Catherine Christiano. Website by Catherine Christiano.