Grilled Swordfish with Corn Salsa

Traeger Kitchen


Grilled Swordfish with Corn Salsa

Prep Time

15 Minutes

Cook Time

30 Minutes

Effort

Pellets

Pecan

Light, bright and ocean fresh. This simply grilled and perfectly flaky swordfish swims with a beautiful and refreshing cilantro citrus corn salsa sidekick.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 4 Whole ears corn, husked

  • 2 As Needed olive oil

  • 1 To Taste salt and pepper

  • 10 Ounce cherry tomatoes

  • 1 Whole red onion, diced

  • 1 Whole Chile, serrano chopped

  • 1 Whole lime, juiced

  • 4 Whole Swordfish Fillet

  • 1 As Needed salt and pepper

Steps

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill500 ˚F
  • 2

    Brush corn with olive oil and season with salt and pepper. Grill corn 12-15 minutes until cooked thru and lightly browned. Set aside to cool.
    Grill Icon
    Grill500 ˚F
    Ingredients
    • 4 Whole ears corn, husked

    • 1 As Needed olive oil

    • 1 To Taste salt and pepper

  • 3

    Once corn has cooled, cut kernels from corn and place in a medium bowl. Add tomatoes, cilantro, red onion, serrano, and lime juice. Stir to combine and season to taste with salt.
    Ingredients
    • 10 Ounce cherry tomatoes

    • 1 Whole red onion, diced

    • 1 Whole Chile, serrano chopped

    • 1 Whole lime, juiced

  • 4

    Brush the fish steaks with olive oil and season with salt and pepper.
    Ingredients
    • 4 Whole Swordfish Fillet

    • 1 As Needed olive oil

    • 1 As Needed salt and pepper

  • 5

    Arrange on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork, about 18 minutes. (If you prefer your tuna or salmon on the rare side, cook them for less time.)
    Grill Icon
    Grill500 ˚F
  • 6

    Serve grilled swordfish with corn salsa piled on top. Enjoy!

Cooking Notes

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