Sugarcane Swordfish Kebabs

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  • To prepare, use a sharp knife to cut off the hard peel on the cane. Once skin is removed, cut right under and above each ‘joint’ and throw away the joints.
  • Chew or suck on it to get some natural sugar! Also great in hot or cold beverages for some added sweetness.


  • 2 ¼ pounds swordfish steak, cut into cubes
  • Sugar cane, peeled and trimmed into sticks or 12 wooden skewers, soaked in water 20 minutes
  • 1 red bell pepper
  • 1 green bell pepper
  • ¾ cup fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sweet chili sauce
  • Freshly ground pepper


  1. Blend together lime juice, ginger, chili sauce and pepper.
  2. In a bowl, coat fish in marinade then cover and refrigerate overnight.
  3. Cut peppers into 1½-inch cubes.
  4. Alternately thread fish and peppers onto skewers.
  5. Cook on barbecue until done to your liking.
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