A simple, summery recipe for grilled swordfish steaks topped with a vibrant herbed corn salad.
- 2 ears corn , shucked
- ½ red onion , minced
- ½ a red pepper , cut into thin slivers
- juice of 1 lime (about 2 tablespoons)
- 1 teaspoon sherry vinegar
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ½ cup chopped cilantro leaves
- 2 green onions , sliced thin
- 2 limes , divided
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sherry vinegar
- 2 green onions , sliced
- ½ teaspoon sea salt , plus more for sprinkling
- ½ teaspoon fresh ground black pepper
- 4 6 - 8-ounce swordfish steaks (about 1-inch thick)
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To make corn salad, blanche corn in salted boiling water for 2 minutes then plunge into a large bowl filled with ice water. Cut kernels from the cob.
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In a medium-sized bowl, toss corn kernels with red onion, red pepper, lime juice, sherry vinegar, sea salt, and pepper. Set aside to marinate at room temperature. Just before serving, toss with cilantro and green onion.
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Prepare a hot grill.
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To make the swordfish marinade, juice one of the limes and slice the other into wedges. Set wedges aside. Whisk to combine the lime juice, olive oil, sherry vinegar, green onions, sea salt, and pepper. Set swordfish steaks in a shallow dish, pour marinade over swordfish, cover, and refrigerate. Marinate steaks 15 minutes, flipping in marinade halfway through. Marinating longer is not advised, as the acids in the marinade will start to cook the exterior of the fish (think ceviche).
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Set swordfish steaks over high heat on the grill. Grill 3 - 4 minutes, flip, and grill 3 - 4 minutes longer. The fish will continue to cook once removed from the grill. Look for fish to be nicely seared on the outside and have a good amount of give when touched.
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Sprinkle swordfish steaks with sea salt. Plate with lightly dressed greens, and top with corn salad and a big squeeze of lime. Serve immediately.