Grilled Swordfish with Corn Salad

Wow. This was a special summer meal. A celebration of my CSA share too. 🙂

The meal was inspired by my first batch of CSA corn. Absolutely fabulous. We ate it raw- only heated by the warmth of the grilled fish. The corn salad also incorporated my CSA scallions. We ate it with steamed CSA wax beans and with slices of my friend’s beautiful home grown cucumber on the side. All so fresh and delicious! Amazing.

The recipe was adapted from The New York Times, contributed by Ali Slagle. The grilling instructions resulted in absolutely perfectly cooked swordfish. Using an instant read thermometer was also essential. We were short one family member so I only served three swordfish steaks. Excellent.

Yield: Serves 4

  • 4 (6-ounce) swordfish steaks, 1- to 1 1/2-inches thick
  • 6 T unseasoned rice vinegar
  • 3 T canola oil
  • 2 teaspoons toasted sesame oil, plus more for serving
  • 3 ears of corn, kernels cut from cobs
  • grapeseed oil (or another neutral oil)
  • Kosher salt and freshly ground black pepper
  • 3 large scallions, white and green parts, thinly sliced or 1 ounce chives, cut into 1-inch lengths (about 1 cup)
  • 2 oz cilantro (1 small bunch) cilantro, leaves and stems, cut (if desired)
  • flaky salt, for serving
  1. Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip regarding grill temperature below.)
  2. While the grill is heating, pat the fish dry and make the salad.
  3. To make the corn salad: In a medium bowl, combine the rice vinegar, canola oil, 2 teaspoons sesame oil and corn kernels. Season with salt and pepper.
  4. Add the scallions (or chives) and cilantro on top of the corn mixture (don’t stir them in), and season with salt and pepper.
  5. When you’re ready to grill, pat the fish dry again. Sprinkle with 1 teaspoon salt and lightly coat with grapeseed oil.
  6. Clean the grill grates with a grill brush, then oil the grates with an oiled paper towel.
  7. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes.
  8. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
  9. Immediately transfer the grilled fish to a platter.
  10. Toss the corn salad to incorporate the scallions and cilantro, then top the fish right away with the salad, spooning extra dressing over the fish.
  11. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and a drizzle of toasted sesame oil.

Tip: Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.

Grilled Chili-Lime Pork Tenderloin with Corn Salad

I was excited to make this dish as soon as I saw the recipe – it combines so many of my favorite flavors and is quick to prepare. I am also trying to squeeze in every last recipe with fresh corn before the season is over. 🙂 The pork cooked quickly and was really tender. The corn salad was fabulous! This recipe was adapted from Everyday Food.

When I told my son what we were having for dinner he asked if he could eat it as a taco filling– what a great thought! I cut the meat and topped it with corn salad in his tacos the first night, and then we ate the leftovers in corn tortillas as well. I squeezed fresh lime juice on top. Perfect.

Yield: Serves 4 to 6

  • 4 ears corn (about 4 cups kernels)
  • 1 small jalapeño or 1/2 large jalapeño, ribbed and seeded (if desired), minced
  • 2 scallions, thinly sliced
  • 1/2 cup fresh cilantro leaves, plus more for garnish
  • 1 large avocado, sliced or cubed
  • 4 tablespoons olive oil, divided, plus more for grill
  • 2 limes
  • coarse salt and freshly ground black pepper
  • 1 teaspoon chili powder
  • 2 pork tenderloin (1 pound each), each cut into six (to eight) 1-inch-thick medallions
  1. Boil corn 2 minutes in a pot of salted water. Drain and set aside until cool enough to handle.
  2. With a sharp knife, cut kernels from cobs into a large bowl.
  3. Add minced jalapeño, sliced scallions, cilantro leaves, avocado cubes, 2 tablespoons olive oil, and juice of 1 lime. Season with salt.
  4. Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons olive oil.
  5. Place the pork medallions between 2 slices of plastic wrap and use a meat tenderizer to flatten to about 1/4 to 1/2-inch thick.
  6. Brush both sides of each medallion with the chili-oil mixture.
  7. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill.
  8. Grill pork 3 to 4 minutes per side for medium.
  9. Remove from grill and squeeze juice of remaining lime on top. Garnish with minced cilantro and serve with (or over) corn salad.

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