Swordfish with Grilled Sweet Corn

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This super easy Swordfish with Grilled Sweet Corn recipe was published in the Venice Gondolier Flavors of Paradise Magazine. It is ready in under 15 minutes and is  healthy and light. Grill or bake it…it’s moist either way




Swordfish with Grilled Sweet Corn


Swordfish with Grilled Sweet Corn

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 Servings

Serving Size: 1/2 lb each

Swordfish with Grilled Sweet Corn


  • 1 lb fresh swordfish steak, cut 1/2" thick
  • 2 tablespoons lemon juice, fresh
  • 2 teaspoons table salt
  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper
  • Kosher salt
  • Grilled Corn on the Cob
  • 2 ears of fresh corn on the cob
  • 1 Roasted Red Pepper, chopped
  • A few leaves of Italian Parsley, chopped finely
  • drizzle of olive oil


  1. Light a grill or preheat the oven to 375 degrees.
  2. In a small bowl, mix the lemon juice with the salt until the salt dissolves.
  3. Stir in the oregano.
  4. Using a whisk slowly add the olive oil and generously pepper.
  5. Grill the swordfish steaks over high heat turning once, until cooked through, 6 to 7 minutes. Alternatively, bake the swordfish for approx. 10 minutes, turning once.
  6. Transfer the fish to a platter.
  7. Put holes in the fish steak in several places with a fork to allow the sauce to penetrate.
  8. Whisk the sauce, then drizzle it over the fish.
  9. Cover with a lid to keep warm
  10. Quick Grill Method for Corn on the Cob
  11. Shuck and remove all of the silk from the corn
  12. Place diagonal on a paper towel
  13. Roll each corn cob in one paper towel and close the ends completely
  14. Run the paper towel under water until it is just barely wet
  15. Place each wrapped ear of corn on a plate and microwave for about 8 minutes
  16. Test the corn by unwrapping slightly and piercing the corn kernels with a fork.
  17. They should be easy to pierce.
  18. Remove the paper towel and drizzle with olive oil on all sides
  19. Place on a high heat grill
  20. Turn frequently for approx. 6 minutes until you see a slight char on the kernels
  21. Remove and cool slightly
  22. Stand up on a cutting board, small end up
  23. With a knife, remove the kernels
  24. Mix kernels with the roasted red pepper and parsely
  25. Drizzle with a touch of olive oil
  26. Add fresh black pepper and a touch of kosher salt
  27. Add a dash of cayenne pepper if you're feeling lucky

You can roast the red peppers using this roasted pepper recipe, or use the jar variety.

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Written by: Laura Raymond

Editor, Destination Cuisine

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Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.

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