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Grilled Swordfish with Corn Salsa

Grilled Swordfish with Corn Salsa

By Traeger Kitchen

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

Prep Time

15 Min

Cook Time

30 Min

Pellets

Pecan

Ingredients

Number of People Serving

4

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Units of Measurment:
main
4 Whole ears corn, husked
2 As Needed olive oil
1 To Taste salt and pepper
1 Pint cherry tomatoes
1 Whole red onion, diced
1 Whole Chile, serrano chopped
1 Whole lime, juiced
4 Whole Swordfish Fillet

Step

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

    00:15

  • 2

    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.

    500 ˚F / 260 ˚C

    00:15

  • 3

    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.

  • 4

    Brush the fish steaks with olive oil and season with salt and pepper.

  • 5

    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.)

    500 ˚F / 260 ˚C

    00:18

  • 6

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

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