Grilled swordfish with charred corn and tomato relish is a vibrant dish that beautifully combines the rich flavor of swordfish with the sweetness of summer vegetables. This dish features succulent swordfish steaks, seasoned and grilled to perfection, surrounded by a revitalizing salsa made from charred corn, halved cherry tomatoes, and fresh basil. Ideal for summer barbecues, it takes about 30 minutes to prepare and cook, making it a quick yet impressive option. Discover more delightful variations to elevate this dish further.

Contents

Classic Grilled Swordfish With Charred Corn and Tomato Relish

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Grilled Swordfish with Charred Corn and Tomato Relish is a mouthwatering dish that beautifully showcases the robust flavor of swordfish paired with the sweetness of summer vegetables.

This dish is perfect for seafood lovers and is great for summer barbecues or a quick weeknight dinner, as it will take about 30 minutes from start to finish. The charred corn and zesty tomato relish add a vibrant and invigorating element, making it not just delicious, but also visually appealing.

Ingredients:

2 swordfish steaks (about 6 oz each)
2 tablespoons olive oil
Salt and pepper to taste
2 ears of corn, husked
1 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1 tablespoon fresh basil, chopped
1 tablespoon lime juice
1 teaspoon honey (optional)

Cooking Steps:

Preheat your grill to medium-high heat.
Brush the swordfish steaks with 1 tablespoon of olive oil and season generously with salt and pepper on both sides.
Grill the swordfish for about 4-5 minutes per side, or until it is opaque and flakes easily with a fork. Remove from grill and let rest.
While the swordfish is cooking, place the corn on the grill, turning occasionally, until the kernels are charred and tender (about 10 minutes). Remove from grill and let cool slightly before cutting the kernels off the cob.
In a medium bowl, combine the charred corn kernels, cherry tomatoes, red onion, basil, lime juice, and honey (if using). Mix well and season with salt and pepper to taste.
To serve, place the grilled swordfish on a plate and top with the charred corn and tomato relish.

Variations and Tips:

For added flavor, marinate the swordfish in olive oil, lemon juice, and your choice of herbs for an hour before grilling.
If you’re unable to grill, you can also cook the swordfish in a broiler or on a stovetop pan.
Consider adding diced avocado or crumbled feta cheese to the relish for a creamier texture.
This dish pairs perfectly with a rejuvenating side salad or grilled vegetables.
Experiment with different herbs such as cilantro or parsley for varied flavor profiles in the relish.

Spicy Grilled Swordfish With Avocado and Charred Corn Salsa

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This spicy grilled swordfish recipe is a delightful blend of flavors, showcasing the rich and meaty texture of swordfish with a kick of spice complemented by a fresh and vibrant avocado and charred corn salsa. Perfect for seafood lovers and those looking for a healthy yet delectable meal, it takes about 30 minutes to prepare and cook, making it an excellent choice for a weeknight dinner or for impressing guests at a summer barbecue.

Ingredients:

4 swordfish steaks (6 ounces each)
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
Salt and pepper, to taste
1 avocado, diced
1 cup corn kernels (fresh, frozen, or canned)
1 small red onion, finely chopped
1 jalapeño, seeded and minced
2 tablespoons fresh cilantro, chopped
Juice of 1 lime

Cooking Instructions:

Prepare the Marinade: In a small bowl, mix olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper to create a marinade. Use a brush to evenly coat each swordfish steak with the marinade. Let it marinate for at least 15 minutes.
Char the Corn: If using fresh corn, grill it on a medium-high heat, charring it lightly on all sides until cooked through, about 7-10 minutes. If using frozen corn, sauté it in a skillet over medium heat until slightly charred. Let it cool before combining with other salsa ingredients.
Prepare the Salsa: In a mixing bowl, combine charred corn, diced avocado, chopped red onion, minced jalapeño, chopped cilantro, and lime juice. Gently toss to mix and season with salt and pepper to taste. Set aside.
Grill the Swordfish: Preheat your grill to medium-high heat. Place the marinated swordfish steaks on the grill and cook for about 4-5 minutes on each side or until the fish is opaque and flakes easily with a fork.
Serve: Once the swordfish is fully cooked, serve immediately with a generous scoop of the avocado and charred corn salsa on top.

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Variations and Tips:

Spice Level: Adjust the amount of cayenne pepper based on your heat preference. You can also substitute the jalapeño for a milder pepper if desired.
Add Fruits: For a tropical twist, try adding diced mango or pineapple to the salsa.
Oven Option: If you don’t have a grill, you can also sear the swordfish in a hot skillet and finish it in a preheated oven at 400°F until cooked through.
Meal Prep: The salsa can be made ahead of time and stored in the refrigerator for up to 2 days before serving for a quicker prep.

Lemon-Herb Grilled Swordfish With Sweet Corn and Heirloom Tomato Salad

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This Lemon-Herb Grilled Swordfish with Sweet Corn and Heirloom Tomato Salad is a vibrant, invigorating dish that highlights the delicate flavors of swordfish paired with sweet, juicy corn and heirloom tomatoes.

Perfect for summer gatherings or a light weeknight dinner, this recipe is quick to prepare, taking only about 30 minutes from start to finish. It serves four people and is an excellent choice for seafood lovers seeking a healthy and satisfying meal.

Ingredients:

4 swordfish steaks (about 6 ounces each)
Zest and juice of 1 lemon
1/4 cup olive oil
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 cloves garlic, minced
Salt and pepper, to taste
2 cups sweet corn (fresh or frozen, thawed if frozen)
2 cups heirloom tomatoes, diced
1/4 red onion, finely chopped
1 tablespoon red wine vinegar
Crumbled feta cheese (optional)

Cooking Steps:

1. Marinate the Swordfish: In a small bowl, whisk together lemon zest, lemon juice, olive oil, parsley, basil, garlic, salt, and pepper.

Place the swordfish steaks in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.

2. Prepare the Salad: In another bowl, combine the sweet corn, diced heirloom tomatoes, red onion, red wine vinegar, and a pinch of salt and pepper.

Toss gently to combine, then set aside to let the flavors intermingle.

3. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oil them to prevent sticking.

4. Grill the Swordfish: Remove the swordfish from the marinade and place on the hot grill.

Cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Avoid overcooking to guarantee it remains tender and moist.

5. Serve: Once grilled, remove the swordfish from the grill and let it rest for a couple of minutes.

Serve the swordfish alongside the sweet corn and heirloom tomato salad. If desired, sprinkle crumbled feta cheese on top of the salad for an added layer of flavor.

Variations and Tips:

Herb Variation: Feel free to experiment with other fresh herbs such as cilantro, dill, or mint based on your preference.
Grilled Vegetables: Add some grilled zucchini or bell peppers to the salad for an extra touch of flavor and color.
Spice it Up: For a spicy kick, add a pinch of red pepper flakes to the marinade.
Cooking Method: If you don’t have a grill, you can broil the swordfish in your oven or cook it in a hot skillet on the stovetop.
Serving Suggestion: Pair this dish with a glass of chilled white wine or a light summer beer for an elevated dining experience.

Caribbean Jerk Swordfish With Cilantro Corn Relish

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Caribbean Jerk Swordfish With Cilantro Corn Relish is a vibrant and flavorful dish, perfect for summer grilling and entertaining friends or family. The bold spices of the jerk marinade complement the rich flavor of swordfish, creating a delightful taste experience. With preparation and cooking time totaling around 30 minutes, it’s a quick yet impressive option for a weeknight dinner or a weekend cookout.

Ingredients:

2 swordfish steaks (about 6 ounces each)
2 tablespoons olive oil
2 tablespoons jerk seasoning
1 cup fresh corn kernels (about 2 ears of corn)
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

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Instructions:

Preheat the grill to medium-high heat.
In a small bowl, combine olive oil and jerk seasoning. Rub this mixture onto both sides of the swordfish steaks. Allow them to marinate for at least 10 minutes.
While the fish is marinating, prepare the cilantro corn relish. In a medium bowl, combine fresh corn, red bell pepper, red onion, cilantro, and lime juice. Season with salt and pepper to taste. Mix well and set aside.
Grill the swordfish steaks for about 4-5 minutes per side, or until they are cooked through and have nice grill marks. The internal temperature should reach 145°F.
Remove the fish from the grill and let it rest for a couple of minutes before serving.
Serve the grilled swordfish topped with the cilantro corn relish.

Variations and Tips:

For an extra kick, consider adding diced jalapeños or a drizzle of hot sauce to the cilantro corn relish.
You can substitute swordfish with other firm fish like tuna or mahi-mahi if desired.
If you don’t have access to a grill, you can also broil the swordfish in the oven as a substitute.
Pair the dish with a side of coconut rice or a fresh green salad to complete the meal.

Mediterranean Grilled Swordfish With Feta and Roasted Corn Relish

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This Mediterranean Grilled Swordfish dish is a delightful and vibrant meal that highlights the fresh flavors of the Mediterranean. Ideal for seafood enthusiasts and those looking to impress guests or family with an easy yet elegant entrée, it takes approximately 30 minutes to prepare and cook.

The combination of tender swordfish, tangy feta, and sweet roasted corn relish makes it a perfect choice for a summer dinner or a festive gathering.

Ingredients:

4 swordfish steaks (about 6 oz each)
3 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Salt and pepper to taste
1 cup fresh corn kernels (roasted)
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/2 cup feta cheese, crumbled
Fresh basil or parsley, for garnish

Cooking Steps:

Preheat your grill to medium-high heat.
In a small bowl, mix together olive oil, minced garlic, lemon juice, salt, and pepper to create a marinade.
Brush the swordfish steaks with the marinade, ensuring they are well coated. Let them marinate for about 10-15 minutes.
While the swordfish is marinating, prepare the roasted corn relish. In a mixing bowl, combine the roasted corn kernels, cherry tomatoes, red onion, and crumbled feta cheese. Drizzle with olive oil and season with salt and pepper. Mix gently to combine.
Place the marinated swordfish steaks on the preheated grill. Cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
Once the swordfish is cooked, remove it from the grill and let it rest for 2 minutes.
To serve, place each swordfish steak on a plate and top generously with the roasted corn relish. Garnish with fresh basil or parsley for an added burst of flavor.

Variations and Tips:

For a spicy kick, add diced jalapeños or red pepper flakes to the corn relish.
If you can’t find fresh corn, canned or frozen corn can be used as a convenient alternative.
Swap the feta for goat cheese for a different flavor profile.
Serve with a side of grilled vegetables or a light salad to complete the meal.
Swordfish can also be broiled in the oven if grilling is not an option. Cook under the broiler on high for the same time as grilling, keeping a close eye to prevent overcooking.

Honey-Ginger Glazed Swordfish With Grilled Corn and Tomato Salsa

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This Honey-Ginger Glazed Swordfish is a vibrant and flavorful dish that brings together the richness of the fish with a sweet and spicy glaze. Perfect for seafood lovers and ideal for summer grilling, this recipe serves about four people and takes approximately 30 minutes to prepare.

The combination of the honey-ginger glaze complements the firm, meaty texture of the swordfish, while the grilled corn and tomato salsa add a rejuvenating burst of flavor and color, making it perfect for a seaside dinner or a weekend barbecue.

Ingredients:

4 swordfish steaks (6 ounces each)
1/4 cup honey
2 tablespoons fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon lime juice
2 ears of corn, husked
1 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste
Lime wedges, for serving

Cooking Steps:

1. Prepare the Marinade: In a small bowl, whisk together the honey, grated ginger, soy sauce, sesame oil, and lime juice.

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2. Marinate the Swordfish: Place the swordfish steaks in a shallow dish and pour half of the marinade over them, ensuring they are well coated. Let them marinate for about 15 minutes.

3. Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

4. Grill the Corn: Place the husked corn on the grill, turning occasionally until the kernels are charred and tender, about 10-12 minutes.

Once cooked, remove from the grill and let cool slightly before cutting the kernels off the cob.

5. Grill the Swordfish: Remove the swordfish from the marinade and discard the remaining marinade. Place the swordfish on the hot grill and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

6. Make the Salsa: In a bowl, combine the grilled corn kernels, cherry tomatoes, red onion, and cilantro. Drizzle with some of the remaining marinade if desired and season with salt and pepper to taste.

7. Serve: Serve the grilled swordfish topped with a generous scoop of the corn and tomato salsa. Garnish with lime wedges on the side.

Variations and Tips:

Add Spice: For a spicier kick, incorporate a diced jalapeño or sprinkle red pepper flakes into the salsa.
Vegetable Options: Feel free to add other grilled vegetables like zucchini or bell peppers to the salsa for added flavor and nutrition.
Alternative Glazes: Experiment with different glazes, such as a teriyaki sauce or a simple lemon-garlic marinade for varied tastes.
Storing Leftovers: If you have any leftovers, store the swordfish and salsa separately in airtight containers in the refrigerator for up to 2 days. Enjoy the swordfish cold in salads or sandwiches the next day.

Garlic Butter Grilled Swordfish With Charred Corn and Basil Relish

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Garlic Butter Grilled Swordfish with Charred Corn and Basil Relish is a delicious and elegant dish perfect for summer grilling or a special dinner at home. The combination of juicy grilled swordfish, aromatic garlic butter, and vibrant corn and basil relish creates a delightful harmony of flavors.

Ideal for seafood lovers and those looking to impress their guests, this recipe requires a preparation time of about 30 minutes, making it a fantastic choice for a weeknight dinner or a weekend gathering.

Ingredients:

2 swordfish steaks (about 6 ounces each)
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
Salt and pepper, to taste
2 ears of corn, husked and cleaned
1 cup fresh basil, chopped
1 tablespoon lemon juice
1 teaspoon olive oil

Cooking Instructions:

1. Prepare the Garlic Butter: In a small bowl, combine the melted butter, minced garlic, and a pinch of salt and pepper. Set aside.

2. Grill the Corn: Preheat your grill to medium-high heat. Place the ears of corn directly on the grill grates and cook for about 10 minutes, turning them occasionally until they are charred and tender. Remove the corn from the grill and let it cool slightly.

Once cool, cut the kernels off the cob and set them aside.

3. Season the Swordfish: Pat the swordfish steaks dry with a paper towel. Brush them with some of the garlic butter mixture and season with salt and pepper.

4. Grill the Swordfish: Place the swordfish steaks on the preheated grill and cook for about 3-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.

During the last minute of grilling, brush more garlic butter on top of the fish.

5. Make the Basil Relish: In a bowl, combine the grilled corn kernels, chopped basil, lemon juice, and olive oil. Mix well and season with salt and pepper to taste.

6. Serve: Once the swordfish is cooked, remove it from the grill and let it rest for a minute. Serve each steak topped with the charred corn and basil relish.

Variations and Tips:

Marinate the Swordfish: For extra flavor, marinate the swordfish in the garlic butter for 30 minutes before grilling.
Add Heat: If you enjoy a bit of spice, add some crushed red pepper flakes to the garlic butter mixture.
Alternative Vegetables: Feel free to substitute the corn with other grilled vegetables like zucchini or bell peppers for variety.
Serving Suggestions: Pair with a light salad or grilled asparagus for a fresh side dish.
Leftover Relish: Store any leftover corn and basil relish in the refrigerator for up to 2 days and use it as a topping for grilled chicken or as a side for other seafood dishes.

Southwest Grilled Swordfish With Corn, Tomato, and Black Bean Relish

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Ingredients:

2 swordfish steaks (about 6 ounces each)
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1 cup corn kernels (fresh or frozen)
1 cup cherry tomatoes, halved
1 cup canned black beans, rinsed and drained
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
1 lime, juiced

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Cooking Instructions:

Preheat your grill to medium-high heat.
In a small bowl, mix olive oil, chili powder, cumin, salt, and pepper. Brush this mixture onto both sides of the swordfish steaks.
In a separate bowl, combine corn, cherry tomatoes, black beans, red onion, cilantro, and lime juice to create the relish. Stir well and season with salt and pepper to taste.
Place the swordfish steaks on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork and has nice grill marks.
Once cooked, remove the swordfish from the grill and let it rest for a minute.
Serve the grilled swordfish topped with the corn, tomato, and black bean relish.

Variations and Tips:

For added spice, consider adding diced jalapeños to the relish or sprinkling some cayenne pepper over the swordfish before grilling.
If you prefer a slightly smoky flavor, try adding a few drops of liquid smoke to the olive oil mixture.
You can substitute swordfish with other firm fish like tuna or mahi-mahi if desired.
This dish pairs beautifully with a side of cilantro-lime rice or a fresh green salad for a more rounded meal.
For an extra touch, serve with lime wedges for squeezing over the top just before eating.

Balsamic Glazed Swordfish With Charred Corn and Cherry Tomato Compote

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4 swordfish steaks (6-8 ounces each)
1 cup balsamic vinegar
2 tablespoons honey
2 tablespoons olive oil, plus more for grilling
2 cups fresh corn (about 3 ears, kernels cut off)
1 pint cherry tomatoes, halved
Salt and pepper to taste
Fresh basil leaves for garnish

Cooking Steps:

1. Marinate The Fish: In a saucepan, combine balsamic vinegar and honey. Bring to a boil and reduce heat to simmer until slightly thickened, about 10-15 minutes.

Remove from heat and let cool.

Season swordfish steaks with salt and pepper, then brush with the balsamic glaze. Marinate for 15 minutes.

2. Prepare The Corn and Tomato Compote**: In a large skillet over medium-high heat**, add 1 tablespoon of olive oil.

Add the corn and cook, stirring occasionally, until charred, about 5-7 minutes.

Add the cherry tomatoes, a pinch of salt, and pepper, and cook until tomatoes are softened, about 3-4 minutes more.

Remove from heat and set aside.

3. Grill The Swordfish: Preheat the grill to medium-high heat.

Oil the grill grates to prevent sticking.

Place the marinated swordfish steaks on the grill and cook for about 4-5 minutes per side, or until they are opaque and grill marks appear.

Brush with additional balsamic glaze while grilling for added flavor.

4. Assemble The Dish: Once swordfish is cooked, remove it from the grill and let it rest for a couple of minutes.

Serve the grilled swordfish topped with the charred corn and cherry tomato compote, garnished with fresh basil leaves.

Variations and Tips:

Substitutes: If you can’t find swordfish, other firm fish like tuna or bonito can also work well.
Add Heat: For a spicy kick, add sliced jalapeños or a sprinkle of red pepper flakes to the corn and tomato compote.
Grill Alternatives: If grilling isn’t an option, you can also cook the swordfish in a hot pan or under a broiler.
Serving Suggestion: Serve with a side of grilled vegetables or a light salad for a complete meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheat gently to avoid drying out the fish.

Thai-Inspired Grilled Swordfish With Corn and Tomato Salsa

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This Thai-inspired grilled swordfish is a vibrant and healthy dish that combines the firm, meaty texture of the fish with the sweet crispness of corn and cherry tomatoes.

It’s perfect for a summer barbecue or a light dinner, making it ideal for seafood lovers and anyone looking to explore bold flavors. The preparation time is about 30 minutes, making it a quick and impressive meal for weeknights or entertaining guests.

Ingredients:

2 swordfish steaks (about 6 oz each)
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon grated ginger
2 cloves garlic, minced
1 cup fresh corn kernels (can be grilled or boiled)
1 cup cherry tomatoes, halved
1/4 cup chopped fresh cilantro
1 jalapeño, diced (optional for heat)
Salt and pepper to taste
Lime wedges for serving

Cooking Steps:

Marinate the Swordfish: In a bowl, whisk together soy sauce, fish sauce, lime juice, honey, ginger, and garlic. Add the swordfish steaks, coating them well in the marinade. Let it sit for about 15 minutes to absorb the flavors.
Prepare the Corn and Tomato Salsa: In a separate bowl, combine the corn, cherry tomatoes, cilantro, jalapeño (if using), salt, and pepper. Toss gently to mix the ingredients and set aside.
Preheat the Grill: Heat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Grill the Swordfish: Remove the fish from the marinade and place it on the grill. Cook for about 4-5 minutes per side, or until the fish is cooked through and has nice grill marks. The internal temperature should reach 145°F.
Serve: Once the swordfish is done, remove it from the grill and let it rest for a couple of minutes. Serve it topped with the corn and tomato salsa, alongside lime wedges for squeezing over the top.

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Variations and Tips:

For added flavor, you can add a teaspoon of red curry paste to the marinade for a spicier kick.
If you don’t have fresh corn, canned or frozen corn can be substituted; just make sure to drain canned corn well.
No grill? You can also cook the swordfish in a grill pan on the stovetop or under the broiler in your oven.
Pair this dish with jasmine rice or a light, invigorating salad to complete the meal.

Chimichurri Grilled Swordfish With Grilled Corn and Tomato Salad

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Chimichurri Grilled Swordfish with Grilled Corn and Tomato Salad is a vibrant and flavorful dish that brings the best of summer to your table. This dish is perfect for a light yet satisfying meal, ideal for seafood lovers or anyone looking to impress at a summer gathering.

With a preparation time of approximately 30 minutes, it’s an excellent choice for a quick weeknight dinner or a delightful weekend barbecue.

Ingredients:

2 (6-ounce) swordfish steaks
1 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
4 garlic cloves, minced
1 teaspoon red pepper flakes
1/2 cup olive oil
2 tablespoons red wine vinegar
Salt and pepper, to taste
2 ears of corn, husked
2 cups cherry tomatoes, halved
1 tablespoon lime juice
1 tablespoon olive oil (for the salad)
Optional: avocado slices for garnish

Cooking Instructions:

1. Prepare the Chimichurri: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, red wine vinegar, salt, and pepper. Mix well and set aside to let the flavors meld.

2. Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn on the grill, turning occasionally for about 10-12 minutes until charred and tender.

Once grilled, remove from the heat and let cool slightly before slicing the kernels off the cob.

3. Grill the Swordfish: While the corn is grilling, season the swordfish steaks with salt and pepper. Brush each side with a little olive oil.

Place the swordfish on the grill and cook for about 5-6 minutes on each side or until the fish easily flakes with a fork and has beautiful grill marks.

4. Prepare the Salad: In a large bowl, combine the grilled corn kernels, halved cherry tomatoes, lime juice, and 1 tablespoon of olive oil.

Toss gently until well mixed. Season with salt and pepper to taste.

5. Assemble the Dish: Plate the grilled swordfish and generously spoon the chimichurri over the top. Serve alongside the grilled corn and tomato salad.

Optionally, add slices of avocado for extra creaminess.

Variations and Tips:

For a spicy kick, add more red pepper flakes to the chimichurri or serve with sliced jalapeño.
To enhance flavor, marinate the swordfish in chimichurri for 30 minutes before grilling.
If fresh herbs are out of season, you can substitute with dried herbs, adjusting the quantity as their flavor is more concentrated.
This dish pairs well with a crisp white wine or a revitalizing iced tea.
Leftover chimichurri can be stored in an airtight container in the refrigerator for up to one week and used on grilled vegetables or meats.

Enjoy this delightful combination of grilled swordfish and fresh summer flavors!

Sesame-Crusted Grilled Swordfish With Asian Corn and Tomato Relish

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This sesame-crusted grilled swordfish is a vibrant and flavorful dish perfect for summer barbecues or a sophisticated dinner at home. The combination of juicy swordfish with a crunchy sesame crust, paired with a revitalizing Asian corn and tomato relish, makes it an excellent choice for seafood lovers.

This recipe takes about 30 minutes to prepare and cook, making it an ideal option for weeknight meals or weekend gatherings with friends and family.

Ingredients:

2 swordfish steaks (about 6 oz each)
1/4 cup sesame seeds (white and black mixed)
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon olive oil
Salt and pepper to taste
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
2 green onions, sliced
1 tablespoon rice vinegar
1 teaspoon ginger, minced
Fresh cilantro, for garnish

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Cooking Steps:

1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, sesame oil, salt, and pepper.

Pour this marinade over the swordfish steaks and let them soak for about 10 minutes.

2. Crust the Swordfish: After marinating, remove the swordfish from the marinade and press each steak into the sesame seeds, coating both sides thoroughly.

3. Grill the Swordfish: Preheat the grill to medium-high heat and brush it lightly with olive oil.

Place the sesame-crusted swordfish on the grill and cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.

4. Make the Relish: While the fish is grilling, combine corn kernels, cherry tomatoes, green onions, rice vinegar, and minced ginger in a mixing bowl.

Season with salt and pepper to taste, and gently toss to combine.

5. Serve: Once the swordfish is cooked, remove it from the grill and let it rest for a minute.

Serve the swordfish with a generous scoop of the corn and tomato relish on top and garnish with fresh cilantro.

Variations and Tips:

Add Spice: For a kick, add a sprinkle of crushed red pepper flakes to the relish.
Alternative Fish: If swordfish is hard to find, consider using tuna or salmon for a similar texture.
Vegetarian Option: Substitute the swordfish with thick slices of grilled tofu or portobello mushrooms, using the same marinade and coating method.
Make Ahead: The relish can be made up to a day in advance and stored in the refrigerator to save prep time on grilling day.
Pairing Suggestions: This dish pairs well with steamed rice or a light Asian-style salad for a revitalizing meal.

Cilantro-Lime Grilled Swordfish With Corn and Tomato Medley

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Cilantro-Lime Grilled Swordfish with Corn and Tomato Medley is a vibrant and invigorating dish that delivers a burst of flavors. Perfect for summer gatherings or a light weeknight dinner, this meal showcases succulent swordfish paired with a zesty cilantro-lime marinade and a colorful medley of corn and tomatoes.

With a preparation time of about 20 minutes and a grilling time of around 10 minutes, this dish is not only quick to prepare but also beautifully highlights seasonal produce.

Ingredients:

2 swordfish steaks (about 6 ounces each)
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
Zest and juice of 1 lime
2 cloves garlic, minced
1 teaspoon cumin
Salt and pepper to taste
1 cup sweet corn (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1 avocado, diced
Lime wedges for serving

Cooking Instructions:

In a bowl, combine the cilantro, olive oil, lime zest, lime juice, minced garlic, cumin, salt, and pepper. Mix well to create the marinade.
Place the swordfish steaks in a shallow dish or resealable bag, pouring the marinade over the fish. Verify that the swordfish is evenly coated and marinate for at least 15 minutes.
While the swordfish is marinating, preheat the grill to medium-high heat.
In a separate bowl, combine the corn, cherry tomatoes, red onion, and avocado. Drizzle with a little olive oil and season with salt and pepper. Set aside.
Once the grill is hot, remove the swordfish from the marinade and place it on the grill. Cook for about 4–5 minutes on each side, or until the fish is opaque and easily flakes with a fork.
While the swordfish is grilling, you can quickly warm the corn and tomato medley on the grill or serve it fresh.
Once cooked, remove the swordfish from the grill and let it rest for a couple of minutes.
Serve the grilled swordfish topped with the corn and tomato medley, along with lime wedges on the side.

Variations and Tips:

For a spicier kick, add chopped jalapeños to the corn and tomato medley.
You can substitute swordfish with other firm fish varieties like mahi-mahi or tuna.
If grilling isn’t an option, broiling the swordfish in the oven for 5–6 minutes per side works well.
To enhance the flavor, consider adding crumbled feta cheese or cotija cheese to the corn medley for a creamy contrast.
Leftovers can be shredded and used in tacos or salads for a delightful second meal.

Smoky Paprika Grilled Swordfish With Charred Corn and Tomato Chutney

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This Smoky Paprika Grilled Swordfish is a delightful and vibrant dish that brings a burst of flavors straight from the grill. The tender swordfish is seasoned with smoky paprika and paired with a charred corn and tomato chutney that adds a revitalizing twist, making it a perfect choice for summer cookouts or family gatherings.

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Preparation takes about 30 minutes with an additional 15 minutes for grilling, making it an easy yet impressive meal for seafood lovers.

Ingredients:

4 swordfish steaks (6 ounces each)
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon black pepper
2 ears of corn, husked
1 cup cherry tomatoes, halved
1 small red onion, diced
1 tablespoon fresh cilantro or parsley, chopped
Juice of 1 lime

Cooking Steps:

Prepare the Swordfish Marinade: In a small bowl, combine olive oil, smoked paprika, garlic powder, sea salt, and black pepper. Brush this mixture over both sides of the swordfish steaks and set aside to marinate for 15 minutes.
Char the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill. Cook, turning occasionally, until all sides are charred and slightly blistered, about 10 minutes. Remove from grill and let cool slightly.
Once cooled, cut the kernels off the cob and transfer to a bowl.
Make the Chutney: In the same bowl of corn, add halved cherry tomatoes, diced red onion, chopped cilantro or parsley, and lime juice. Gently stir to combine, and season with additional salt and pepper to taste.
Grill the Swordfish: Once the grill is ready, grill the marinated swordfish steaks for about 4 to 5 minutes on each side, or until the fish easily flakes with a fork and has grill marks.
Serve: Plate the grilled swordfish and generously top with the charred corn and tomato chutney. Enjoy your delicious and healthy meal!

Variations and Tips:

For a spicier kick, add a pinch of cayenne pepper to the marinade or mix chopped jalapeños into the chutney.
You can substitute swordfish with other firm fish like tuna or mahi-mahi if desired.
If grilling isn’t an option, you can pan-sear the swordfish in a skillet over medium-high heat, and prepare the chutney in a separate bowl.
Pair this dish with a chilled white wine or a light beer for a revitalizing complement to the smoky flavors.

Miso-Marinated Grilled Swordfish With Charred Corn and Tomato Relish

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Miso-Marinated Grilled Swordfish with Charred Corn and Tomato Relish is a delightful seafood dish that beautifully balances rich, umami flavors with fresh, vibrant accompaniments. Perfect for a summer gathering or a special dinner, this recipe serves 4 and takes approximately 30 minutes to prepare, plus marinating time. The miso marinade infuses the swordfish with a depth of flavor, while the charred corn and tomato relish add a burst of liveliness, making this dish not only tasty but visually appealing as well.

Ingredients:

4 swordfish steaks (6 oz each)
1/4 cup white miso paste
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons honey
2 cups corn kernels (fresh or frozen)
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste
Olive oil, for grilling

Cooking Steps:

Prepare the Miso Marinade: In a bowl, whisk together the miso paste, rice vinegar, sesame oil, and honey until smooth.
Marinate the Swordfish: Place the swordfish steaks in a shallow dish and pour the miso marinade over them. Make sure each steak is well coated. Cover and refrigerate for at least 30 minutes to 2 hours for peak flavor.
Grill the Corn: Preheat your grill to medium-high heat. Toss the corn kernels with olive oil, salt, and pepper. Place them in a grill basket or on a sheet of aluminum foil, and grill for about 8-10 minutes until charred, stirring occasionally. Remove from heat and let cool.
Make the Tomato Relish: In a mixing bowl, combine the charred corn, cherry tomatoes, red onion, and cilantro. Season with salt and pepper to taste. Set aside.
Grill the Swordfish: Remove the swordfish from the marinade, allowing excess to drip off. Grill the steaks for about 4-5 minutes on each side, or until they are cooked through and have nice grill marks. The internal temperature should reach 145°F.
Serve: Plate the grilled swordfish and top generously with the charred corn and tomato relish. Enjoy!

Variations and Tips:

Marinade Alternatives: Try adding soy sauce or ginger to the marinade for additional flavor.
Vegetable Options: You can substitute or add other grilled vegetables such as zucchini or bell peppers to the relish.
Cooler Serving Suggestion: For a revitalizing twist, chill the tomato relish in the refrigerator before serving.
Cooking Method: If you don’t have a grill, you can also cook the swordfish in a hot skillet on the stove or bake it at 400°F for 10-15 minutes.

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