Grilled Swordfish Kabobs with Avocado Butter

Official MAGGI®
Grilled Swordfish Kabobs with Avocado Butter
20 min
4 min
4 servings
  • Grilled Swordfish Kabobs with Avocado Butter features a soy based citrus and mustard marinade that results in a delicious main dish. Try substituting tuna in this great grilling recipe.

The Secret Ingredient

Front view of packaging for MAGGI Jugo Seasoning Sauce 3.38oz with a bright yellow and pink label that reads Jugo.
Liquid Seasoning

Jugo Seasoning Sauce


  • 1/2 avocado, peeled and mashed until smooth
  • 1 to 2 tablespoons butter
  • 3 tablespoons fresh lemon juice, divided
  • 1/2 teaspoon MAGGI Seasoning Sauce
  • 1/8 teaspoon garlic powder
  • 1/4 cup thinly sliced green onions, tops included
  • 1/4 cup soy sauce
  • 1/4 cup canola or olive oil
  • 1 teaspoon grated lemon peel
  • 1 clove garlic, crushed
  • 2 teaspoons Dijon mustard
  • 4 (about 1 1/2 pounds total) small swordfish or tuna steaks, cut into 1 1/2-inch cubes

Make It

Step 1

Combine avocado, butter, 1 tablespoon lemon juice, seasoning sauce and garlic powder in a small bowl; fold in sliced green onions. Cover and refrigerate until ready to serve.

Step 2

Combine soy sauce, oil, remaining 2 tablespoons lemon juice, lemon peel, garlic and mustard in a gallon-size resealable plastic bag; blend mixture with fingers.

Step 3

Add fish cubes to bag. Seal bag and place in the refrigerator to marinate for 1 to 3 hours.

Step 4

Thread fish onto 4 skewers. Discard marinade.

Step 5

Preheat grill or broiler.

Step 6

Grill or broil fish, turning over halfway through cooktime, for 4 minutes or until fish flakes easily when tested with a fork. Serve with Avocado Butter.
If you are using wooden skewers, soak in water for 30 minutes before threading.