Parmesan-Crusted Swordfish

Parmesan-Crusted Swordfish
  • 8Servings


  • 1/2 cup plain greek yogurt
  • 1/4 cup plus 2 tablespoons grated parmesan cheese
  • 1 tablespoon dijon mustard
  • 2 lemons cut into 24 half-moons
  • Grated peel of 1 lemon plus juice of 1/2 lemon
  • 1 finely chopped garlic clove
  • 1 1/2 pounds skinless swordfish, cut into 16 cubes
  • 1/4 cup toasted panko
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 2 zucchini


Preheat a grill to medium-high. In a bowl, combine 1/2 cup plain greek yogurt, 1/4 cup grated parmesan cheese, 1 tablespoon dijon mustard, the juice of half a lemon and 1 finely chopped garlic clove. Add 1 1/2 pounds skinless swordfish, cut into 16 cubes; toss to coat. In a bowl, combine 1/4 cup toasted panko, the grated peel of 1 lemon, 2 tablespoons grated parmesan cheese and 1 tablespoon extra-virgin olive oil. Cut 2 zucchini crosswise into thirds and quarter each third lengthwise; brush with olive oil. Cut 2 large lemons into 24 half-moons. Thread 2 swordfish pieces with the zucchini spears and lemon slices crosswise onto two 12-inch skewers. Repeat to make 8 kebabs. Cover and grill on a well-oiled grate, turning once, until tender, 8 to 10 minutes. Top the swordfish with the seasoned breadcrumbs.