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Azorean Swordfish Skewers with Pimenta Moida Marinade

A super easy swordfish skewer dish inspired from the Azores islands!
Prep Time 10 mins
Cook Time 10 mins
Marinating Time 30 mins
Total Time 50 mins
Course dinner, Main Course
Cuisine Azorean
Servings 4


  • Skewers
  • Grill or Grill Pan


  • 1 lb Swordfish steak
  • 2 Tbsp Olive Oil
  • 1 tsp Oregano (fresh or dried)
  • 3-4 cloves Garlic (crushed)
  • 1.5 Tbsp Pimenta Moida (see notes)
  • 1 Tbsp Piri Piri
  • 1 Red Bell Pepper
  • 1/2 Onion


  • Preheat oven with a grill pan, or preheat a grill to around 400-425°f
  • Start by cubing your swordfish into 1-inch by 1-inch pieces
  • Add the cubed swordfish to a ziploc bag

Pimenta Moida Marinade

  • Crush the garlic cloves and add to a bowl
  • Toss with 1 Tbsp of Olive Oil
  • Add your oregano to the Olive Oil and garlic
  • Add the Pimenta Moida and Piri Piri to the oil and garlic mix. Because of the salt in the PImenta Moida, none is needed in this recipe.
  • Pour the marinade into the bad with the swordfish and refrigerate for at least 30 minutes.

Grilling and Skewers

  • Cut 1-inch squares of the red bell pepper and set to the side
  • Half an onion, and cut into thirds. Then peel 1-inch pieces from the layers of the onion.
  • Once the swordfish is done marinating, add swordfish, bell pepper, and onion to the skewers.
  • Use the remaining Olive Oil and brush over the skewers. If you'd like, you can brush any remaining marinade over the skewers as well.
  • Grill the skewers for around 2 minutes on each side. If your skewer pieces aren't even, be sure to rotate indivudal pieces as well.
  • Serve with lemon and enjoy!


Keyword quick, seafood