ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Swordfish à la Mojito

Prep time 25 mins
Marinate time 20 mins
Cook time 9 mins
Yield Makes 4 servings


  • 1 1/2 to 1 3/4 pounds swordfish, cut into 1-inch cubes
  • 2 small red bell peppers, cut into 1-inch pieces
  • 1 bunch green onions, cut into 2-inch pieces
  • 3 yellow squash, cut into 1-inch slices
  • 1 teaspoon lime zest
  • 1/4 cup lightly packed fresh mint leaves, chopped
  • 1/4 cup fresh lime juice
  • 1/4 cup light rum
  • 2 tablespoons light brown sugar or granulated sugar
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt

How to Make It

  1. Thread first 4 ingredients onto 8 (14-inch) metal skewers. Place in a baking dish or on a rimmed baking sheet.

  2. Combine lime zest and next 6 ingredients in a jar; cover with lid, and shake to combine. Set aside 2 tablespoons. Brush marinade over skewers, turning to coat. Let stand 20 minutes.

  3. Meanwhile, preheat grill to medium-high heat (350° to 400°). Grill skewers, turning once and brushing occasionally with marinade, 10 minutes or until done. Drizzle with reserved 2 tablespoons marinade before serving.