A simple, summery recipe for grilled swordfish steaks topped with a vibrant herbed corn salad.
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).
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.