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KETO Italian Swordfish Skewers

Keto Italian Grilled Swordfish Skewers

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  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 30 minutes
  • Additional Time: 0 hours
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 - 6 skewers 1x
  • Category: Fish
  • Cuisine: Italian
  • Diet: LowCalorieDiet


Units Scale

Olive Salsa Cruda

  • 1/4 cup Italian parsley, chopped
  • 4 Tbsp. Sun-Dried Tomato & Olive Bruschetta Topping
  • 8 jumbo-sized pitted green olives with pimento, chopped
  • 812 Castelvetrano olives, pits (manually) removed, chopped
  • 1/4 cup chopped pimentos
  • 4 Tbsp. sun-dried tomatoes, chopped
  • 1 large clove of garlic, minced
  • 2 Tbsp. Extra Virgin olive oil
  • 1/2 tsp. grated lemon zest
  • 2 Tbsp. lemon juice
  • 1/4 tsp. crushed red pepper flakes
  • Freshly ground sea salt and black pepper to taste

For the Swordfish Skewers

  • 1 red onion, cut into quarters
  • 11/2 pounds swordfish filets, skin removed, cut into 1-1/2″ chunks
  • 12 of each: red, green, and yellow bell peppers
  • 10 baby portobello mushrooms, wiped clean, stems removed
  • 1020 red cherry tomatoes
  • Olive oil – to brush on (or spray on)
  • Freshly ground sea salt and black pepper to taste
  • Mrs. Dash Salt-Free Italian Seasoning
  • Mrs. Dash Salt-Free Garlic and Herb Seasoning
  • Lemon Pepper Seasoning
  • Red-leaf lettuce for serving
  • Sliced lemons


  1. PREPARE the SALSA CRUDA FIRST: Combine all ingredients in a bowl. Set aside. Can be made ahead. If it is too tart for your preference, add sugar or Stevia to bring it to your preference. It can be tart.
  2. Heat outdoor grill to medium heat.
  3. PREPARE THE SKEWERS by alternately thread onto 12-inch metal the skewers: swordfish chunks with the vegetables.
  4. Once assembled, GENEROUSLY brush skewers with olive oil.
  5. Season the assembled skewers with your favorite seasonings on all sides (or use those recommended in the ingredient list above).
  6. Salt and pepper the skewers to your preference level.
  7. Grill skewers 10 – 15 minutes, turning every 3 – 4 minutes until swordfish is a bit golden on the edges and the vegetables are lightly charred.
  8. For presentation: Place grilled swordfish skewers on a bed of red and green leafy lettuce.
  9. Serve with salsa cruda and lemon slices.

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