Tropical Swordfish & Fruit Skewers

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  • 2 pounds fresh or frozen and thawed swordfish, cut into 1-inch cubes
  • ½ cup San-J Sweet & Tangy Sauce
  • 1 cup fresh papaya, peeled and cut into 1-inch cubes
  • 1 cup fresh mango, peeled and cut into 1-inch cubes
  • 1 red onion, cut into 1-inch squares
  • 1 large red or yellow bell pepper, seeded and cut into 1-inch squares
  • 12 cherry tomatoes
  • 8 wooden skewers, soaked in water for 30 minutes
  • ¼ cup San-J Sweet and Tangy Sauce


Servings: 4

Place the swordfish cubes in a non-reactive container, such as a glass bowl. Pour the 1/2 cup of San-J Sweet & Tangy Sauce over the swordfish cubes and mix lightly to cover all the fish with the sauce. Cover tightly with plastic wrap. Marinate the fish in the refrigerator for 2 hours. Assemble the skewers in the following order: swordfish, papaya, mango, red onion, pepper and cherry tomato.

Brush the skewers with the 1/4 cup of San-J Sweet & Tangy Sauce. Prepare an indoor or outdoor grill to high heat. Lightly oil the grids of the barbecue or fish rack prior to grilling. Grill the skewers for about 2 minutes on each side, or until the fish flakes easily with a fork and is cooked through.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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