Swordfish Kabobs with Pad Thai Sauce

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This recipe is loved as a dinner main dish or made for a crowd as a party appetizer.  Bamboo skewers in different sizes are widely available in most local grocery stores.  Fresh-caught swordfish is healthy and loved by everyone.  Enjoy this brilliant and easy recipe created by chef Watcharee Limanon.


  • 1 cup WATCHAREE’S pad Thai sauce)
  • 1/4 cup rice bran oil (or oil that you have on hand)
  • ¼ cup cilantro, chopped
  • 3 bell peppers, cut into 1 inch pieces
  • 2 lbs swordfish, cut into 1-inch pieces
  • 2 fresh limes, cut into wedges
  • 8 10” or 15 6” bamboo skewers


  1. Soak skewers in water for 30 minutes prior to grilling.   Drizzle oil over peppers and set aside.  Drizzle oil over swordfish and set aside.
  2. Thread the fish and bell peppers alternatively and brush WATCHAREE’S pad Thai sauce.
  3. Place the skewers onto the grill and cook on each side . Continue to brush the skewers on each side until cooked through.
  4. Arrange the kabobs on the plate, add chopped cilantro and lime wedges to serve.


Yields 8 -15 skewers (depending on length of skewers)

Recipe and photo reprinted with the permission of Watcharee Limanon and Watcharee's

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