Grilled Swordfish & Eggplant Kebabs — An Ono Island Recipe
Orange Beach, Alabama
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When I’m cooking on Ono Island, I want food that feels coastal, unfussy, and made for grilling barefoot with a Gulf breeze rolling through. This grilled swordfish and eggplant skewer recipe is one I come back to again and again—it’s fresh, hearty, and perfect for Orange Beach evenings when the sun hangs low and dinner happens outside.
What I Use
Kebabs
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1½ lb fresh swordfish, cut into 1½–2 inch cubes
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1 large eggplant, cut into 1½-inch cubes
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1½–2 cups cherry tomatoes
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4–6 scallions, cut into 2-inch pieces
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2 lemons (one sliced into rounds, one for juice & zest)
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Olive oil
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Kosher salt & freshly ground black pepper
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Skewers (I soak wooden ones for about 30 minutes)
My Lemon–Honey Cumin Vinaigrette
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⅓ cup extra-virgin olive oil
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2 Tbsp fresh lemon juice
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1 Tbsp honey (local Alabama honey if I have it)
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1 tsp grated lemon zest
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2 cloves garlic, finely grated
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½ tsp ground cumin
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A pinch of freshly grated nutmeg
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½ tsp kosher salt (or to taste)
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¼ tsp black pepper
Optional (but I often add):
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½ tsp Dijon mustard
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A pinch of red pepper flakes
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1 Tbsp chopped fresh parsley or oregano
How I Make It
1. I start with the vinaigrette
I whisk everything together until it’s smooth and glossy. I want it bright, lightly sweet, and just warm with spice. I set it aside so the flavors meld while I prep the grill.
2. I prep the vegetables
I lightly salt the eggplant and let it sit for about 15 minutes, then pat it dry. This helps it grill beautifully instead of soaking up too much oil. I toss the eggplant, tomatoes, scallions, and lemon slices with olive oil, salt, and pepper.
3. I build the skewers
I thread everything onto skewers—swordfish, eggplant, tomatoes, scallions, and a slice of lemon—keeping it loose so the heat circulates evenly.
4. I grill
I heat the grill to medium-high and oil the grates well. The skewers grill for about 8–10 minutes total, turning every couple of minutes. I pull them as soon as the swordfish turns opaque and flakes easily—overcooking is the only real mistake here.
5. I finish it Ono Island–style
Right off the grill, I drizzle the vinaigrette generously over the hot skewers and squeeze the grilled lemon on top. The sauce melts into the fish and vegetables, and the whole thing smells like summer on the water.
How I Serve It
I usually serve these straight off the platter with:
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Warm grilled flatbread or couscous
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A simple arugula salad
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A cold glass of white wine as the sun drops behind the bay
This is the kind of recipe I make when friends come over by boat or when dinner stretches long into an Orange Beach evening.
If you ever want more Ono Island–inspired recipes—or need local insight while you’re here—I’m always happy to help.
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