Sustainable Swordfish Skewers

Sustainably Caught Cajun Swordfish Skewers!

Watch us cook this recipe up on video at the 6th Annual Boston Seafood Festival HERE!

From the Kitchens of: Laura Hartung, MA, RD, LDN & Nicole Chenard, MS, RD, LDN

PREP TIME:       6 minutes     Total Time: 12-15 minutes     Servings: 6

Ingredients: 2 pounds of swordfish, cubed into equal chunks


    • 1/2 cup olive oil
    • 2 tablespoons lemon juice
    • 2 tablespoons parsley
    • 1 tablespoon honey
    • 1 tablespoon paprika
    • 1/4 teaspoons salt
    • 1 teaspoon garlic powder
    • 1 teaspoon cayenne pepper
    • 1/2 teaspoon white pepper
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon thyme
    • 1/2 teaspoon oregano

Directions: Mix marinade ingredients together. Place fish in marinade and leave in refrigerator 30 minutes to 24 hours. Skewer and grill, 3-5 minutes per side, or cooked thoroughly. Serve warm or refrigerate to serve later.

NUTRITION INFORMATION: Makes 6 servings at approximately 413 calories per serving, 39 gm protein, 26 gm fat (4.6 grams of sat fat & 1390 mgs of Omega 3 fats), 272 mg sodium, 617 mg potassium, 3 gm sugar. Also provides approximately 133% of daily needed selenium, 90% of daily needed niacin, 51% of daily needed B12, and 21% of daily needed vitamin A.

Sustainable Swordfish Skewers

Video of Nutritional Benefits of Recipe


Published by Admin

Nicole earned her bachelor's degree in Nutrition and Dietetics from Simmons College while working as a Personal Trainer at Boston Sports Clubs and Gold's Gym. While at Simmons College, she competed in crew, ice hockey and cheerleading. She went on to earn her master's degree in Applied Nutrition with a concentration in Fitness from Northeastern University. Between undergraduate school and graduate school, Nicole completed one year of service under the auspices of AmeriCorps VISTA (Volunteers in Service to America) in the Rio Grande Valley of Texas as a Wellness Coordinator at a K-12 public charter school. Nicole completed her Dietetic Internship through Wellness Workdays to gain experience in Clinical Dietetics, Community Nutrition, Long Term Care Nutrition, Food Service Management, Corporate Wellness, Private Nutrition Counseling, and Sports Dietetics. Nicole worked as a Research Assistant at Tufts University for a Preliminary Investigation of Civic Engagement as a Novel Approach to Behavior Change and Body Weight Improvement in African American Females: The Change Club Study. Nicole recently launched the clinical and fitness nutrition programs for the Red Sox Foundation and Massachusetts General Hospital's Home Base Program. For the past few years, Nicole has increased wellness programs at the John Nagle Co. in Boston's Seaport District, bringing in fitness instructors, yoga instructors, the American Heart Association, healthy restaurant options, and health screenings to a diverse population of fisheries workers. More recently, Nicole worked on the Framingham State Food Study with Boston Children's Hospital and is currently working on the Breast Cancer Weight Loss Study with Dana Farber. Nicole continues to help deployed service members and their spouses and partners find and create new avenues for healthy lifestyles before, during, and after deployment. Nicole has experience counseling veterans, professional, adult and college athletes, and individuals and families looking to make changes in their routines to better their health. Nicole lives an active lifestyle and this year completed the Boston Marathon injury and cramp-free. Nicole enjoys educating individuals and groups. Some of the topics she teaches include: Choosing Foods to Improve Your Mood, Eating for Exercise, How to Navigate the Grocery Store, Eat This not That, Building a Balanced Meal, How to Lose Weight and Keep it Off, and Finding Health Sources You Can Trust.

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