• Grilled Swordfish with Corn Salsa
 
  • Grilled Swordfish with Corn Salsa
 

Grilled Swordfish with Corn Salsa

  • Difficulty2/5
  • Prep time10 mins
  • Cook time3 hrs
  • Serves
  • HardwoodPecan

Light, bright and ocean fresh. This simply grilled and perfectly flaky swordfish swims with a beautiful and refreshing cilantro citrus corn salsa sidekick.

Ingredients

swordfish:

  • 4 swordfish fillets
  • olive oil
  • salt and pepper to taste

corn salsa:

  • 4 ears corn
  • 1 pint cherry tomatoes
  • 1/3 cup cilantro, chopped
  • 1 medium red onion, small dice
  • 1 Serrano pepper, minced
  • juice of one lime
  • salt, to taste

swordfish:

  • 4 swordfish fillets
  • olive oil
  • salt and pepper to taste

corn salsa:

  • 4 ears corn
  • 1 pint cherry tomatoes
  • 1/3 cup cilantro, chopped
  • 1 medium red onion, small dice
  • 1 Serrano pepper, minced
  • juice of one lime
  • salt, to taste

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10-15 minutes.

Brush corn with olive oil and season with salt and pepper. Grill corn 12-15 minutes until cooked thru and lightly browned. Set aside to cool.

Once corn has cooled, cut kernels from corn and place in a medium bowl. Add tomatoes, cilantro, red onion, serrano and lime juice. Stir to combine and season to taste with salt.

Brush the fish steaks with olive oil and season with salt and pepper. Arrange on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork, about 18 minutes. (If you prefer your tuna or salmon on the rare side, cook them for less time.)

Serve grilled swordfish with corn salsa piled on top. Enjoy!

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  • Difficulty2/5
  • Prep time10 mins
  • Cook time3 hrs
  • Serves
  • HardwoodPecan