Swordfish Kabobs
Cut into small pieces and ready to skewer alongside your favorite veggies, these swordfish kabobs are perfect for the grill or broiler.
Because it won’t flake apart, swordfish is also a great addition to stews and curries. Or pan-sear the fish to top a salad or pasta dish.
Sold in 1 lb packs of skinless kabob pieces, vacuum-packed and super-frozen
ORIGIN: USA, Costa Rica, Ecuador (wild). We are committed to buying the highest quality fish available, and the origin of that swordfish may change from one day to another.
Quantities of short cuts from each fish are limited, and this item goes in and out of stock frequently.
Original: $30.00
-70%$30.00
$9.00More Images
Swordfish Kabobs
Cut into small pieces and ready to skewer alongside your favorite veggies, these swordfish kabobs are perfect for the grill or broiler.
Because it won’t flake apart, swordfish is also a great addition to stews and curries. Or pan-sear the fish to top a salad or pasta dish.
Sold in 1 lb packs of skinless kabob pieces, vacuum-packed and super-frozen
ORIGIN: USA, Costa Rica, Ecuador (wild). We are committed to buying the highest quality fish available, and the origin of that swordfish may change from one day to another.
Quantities of short cuts from each fish are limited, and this item goes in and out of stock frequently.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Cut into small pieces and ready to skewer alongside your favorite veggies, these swordfish kabobs are perfect for the grill or broiler.
Because it won’t flake apart, swordfish is also a great addition to stews and curries. Or pan-sear the fish to top a salad or pasta dish.
Sold in 1 lb packs of skinless kabob pieces, vacuum-packed and super-frozen
ORIGIN: USA, Costa Rica, Ecuador (wild). We are committed to buying the highest quality fish available, and the origin of that swordfish may change from one day to another.
Quantities of short cuts from each fish are limited, and this item goes in and out of stock frequently.
