Swordfish with Grilled Sweet Corn


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
Ingredients
- 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
- 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
Grilled Corn on the Cob
Instructions
- Light a grill or preheat the oven to 375 degrees.
- In a small bowl, mix the lemon juice with the salt until the salt dissolves.
- Stir in the oregano.
- Using a whisk slowly add the olive oil and generously pepper.
- 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.
- Transfer the fish to a platter.
- Put holes in the fish steak in several places with a fork to allow the sauce to penetrate.
- Whisk the sauce, then drizzle it over the fish.
- Cover with a lid to keep warm
- Shuck and remove all of the silk from the corn
- Place diagonal on a paper towel
- Roll each corn cob in one paper towel and close the ends completely
- Run the paper towel under water until it is just barely wet
- Place each wrapped ear of corn on a plate and microwave for about 8 minutes
- Test the corn by unwrapping slightly and piercing the corn kernels with a fork.
- They should be easy to pierce.
- Remove the paper towel and drizzle with olive oil on all sides
- Place on a high heat grill
- Turn frequently for approx. 6 minutes until you see a slight char on the kernels
- Remove and cool slightly
- Stand up on a cutting board, small end up
- With a knife, remove the kernels
- Mix kernels with the roasted red pepper and parsely
- Drizzle with a touch of olive oil
- Add fresh black pepper and a touch of kosher salt
- Add a dash of cayenne pepper if you're feeling lucky
Quick Grill Method for Corn on the Cob
Destination Cuisine ©
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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