Grilled Swordfish With Corn Salad
Published June 28, 2021
- Total Time
- 25 minutes, plus grill heating
- Rating
- Comments
- Read comments
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Ingredients
- 4(6-ounce) swordfish steaks, 1- to 1½-inches thick
- 6tablespoons unseasoned rice vinegar
- Neutral oil, such as grapeseed
- 1½teaspoons toasted sesame oil, plus more for serving
- 2ears of corn, kernels cut from cobs (about 2 cups kernels)
- Kosher salt and black pepper
- 1ounce chives, cut into 1-inch lengths (about 1 slightly heaping cup)
- 1small bunch cilantro (about 2½ ounces), leaves and stems cut into 1-inch lengths
- Flaky salt, for serving
Nutritional analysis per serving (4 servings)
367 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 36 grams protein; 665 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.)
- Step 2
While the grill’s heating, pat the fish dry and make the salad: In a medium bowl, combine the rice vinegar, 3 tablespoons neutral oil, sesame oil and corn. Season with salt and pepper. Add the chives and cilantro on top (don’t stir them in), and season with salt and pepper.
- Step 3
When you’re ready to grill, pat the fish dry again, then drizzle with 1 teaspoon salt and lightly coat with oil. Take the fish, salad, a tightly folded paper towel soaked with oil, tongs, a fish spatula and a serving platter to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes. 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.)
- Step 4
Transfer to the platter. Toss the salad to combine, then top the fish right away with the salad, spooning extra dressing over the fish. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and sesame oil.
- 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.
Private Notes
Comments
6 tablespoons of vinegar to 3 tablespoons of oil (plus a little sesame oil) seems like the inverse of the normal ratio for dressing. I'm interested to hear from someone who has tried the recipe... maybe it works.
I used the recipe amount of corn salad for two portions. We loved it all. Personally, I would use a T less of rice Vinegar than the recipe calls for but that is my minor and personal adjustment. To the person who asked about the vinegar/oil ratio, don’t forget that this recipe also calls for 3T of neutral oil in addition to the sesame oil. I agree with the reviewer who said that the sesame oil “makes” the recipe. Delicious.
Raw. fresh corn doesn't need much heat. It will warm up on top of the fish.
I made this recipe as written and it was great. Very easy to put together. The rice vinegar and oil took the edge off the sesame oil which was good. I paired it with a baked sweet potato. Sounds strange but went well together.
We made this on a charcoal grill with uniform heat (not two zone) and it turned out great. The missing flavor is a squeeze of lime over the whole. And more corn salad is a good idea.
Grilled the swordfish and the corn. It was a big hit at our house!
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