Light, bright and ocean fresh. This simply grilled and perfectly flaky swordfish swims with a beautiful and refreshing cilantro citrus corn salsa sidekick.
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When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
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.
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.
Brush the fish steaks with olive oil and season with salt and pepper.
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.)
Serve grilled swordfish with corn salsa piled on top. Enjoy!
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