Best 6 Indoor Grilled Swordfish With Corn And Tomato Topping Recipes
**Grilled Swordfish with Corn and Tomato Topping: A Flavorful and Nutritious Summer Dish**
Swordfish, a firm and meaty fish, takes center stage in this delectable grilled dish. Its mild flavor pairs perfectly with the vibrant corn and tomato topping, creating a harmonious balance of flavors. This recipe promises a culinary journey that will tantalize your taste buds and leave you craving more. Grilled to perfection, the swordfish retains its moist and flaky texture, while the charred edges add a smoky depth of flavor. The corn and tomato topping bursts with freshness and sweetness, complemented by a hint of tangy lime and aromatic cilantro. Accompanied by a medley of grilled vegetables, this dish not only satisfies your palate but also nourishes your body with an array of essential nutrients. So, fire up your grill and embark on a culinary adventure with this exceptional grilled swordfish recipe.
**Additional Recipes to Delight Your Taste Buds:**
1. **Grilled Vegetables:** Elevate your meal with a symphony of grilled vegetables, such as zucchini, bell peppers, and onions. Their vibrant colors and slightly charred exterior add visual appeal and a delightful smoky flavor to the dish.
2. **Garlic Butter Sauce:** Indulge in a luscious garlic butter sauce that complements the grilled swordfish exquisitely. Simply melt butter in a saucepan, add minced garlic, lemon juice, and a touch of white wine. Simmer until fragrant and velvety. Drizzle this aromatic sauce over the swordfish for an extra layer of richness.
3. **Avocado Salsa:** Create a refreshing and zesty avocado salsa to accompany the grilled swordfish. Combine diced avocado, tomatoes, red onion, cilantro, lime juice, and a pinch of salt. The creamy texture of the avocado and the bright flavors of the salsa will add a burst of freshness to each bite.
4. **Grilled Pineapple:** Add a tropical twist to your meal with grilled pineapple slices. Brush them with melted butter and sprinkle with brown sugar. Grill until caramelized and serve alongside the swordfish for a sweet and smoky combination.
GRILLED SWORDFISH
This grilled swordfish is marinated in lemon, garlic, olive oil and herbs, then seared on the grill until golden brown. The absolute best way to prepare swordfish, this dinner is easy yet elegant.
Provided by Sara Welch
Categories Main
Time 50m
Number Of Ingredients 11
Steps:
- Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl or resealable bag. Whisk to thoroughly combine.
- Reserve 1 tablespoon of the marinade for later use. Add the garlic to the marinade and stir.
- Add the swordfish to the marinade.
- Cover the bowl or seal the bag, then marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
- Remove the swordfish from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
- Preheat an outdoor grill or indoor grill pan over medium high heat. Add the swordfish steaks and cook for 5-6 minutes on each side or until swordfish is opaque throughout.
- Brush the reserved marinade over the fish, then serve immediately, with lemon wedges if desired.
Nutrition Facts : Calories 295 kcal, Carbohydrate 7 g, Protein 34 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 112 mg, Sodium 606 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
GRILLED SWORDFISH WITH SALSA FRESCA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.
GRILLED SWORDFISH WITH CORN SALAD
Swordfish is one of the easiest fish to grill. Because it's firm and thick, it can be cooked over hot coals for a while to pick up their smoky flavor, and it doesn't fall apart when flipped. Serve with anything you'd eat with a steak or pork chop, like a bright and crunchy corn salad. Here, raw corn is mixed with long pieces of chives and cilantro in a move inspired by lao hu cai, or tiger salad, a Dongbei salad of cilantro and scallions, and buchu muchim, or Korean chive salad. When the salad is piled onto the fish, the rice vinegar and sesame oil dressing seasons the fish, and the corn and herbs soften slightly from the heat. The result is all at once fragrant, crunchy, juicy and satisfying.
Provided by Ali Slagle
Categories dinner, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.)
- 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.
- 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.)
- 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.
GRILLED SWORDFISH WITH SMOKY TOMATO-ANCHOVY SALSA
This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed white fish, such as halibut, monkfish, corvina or snapper, is a suitable option. Tuna would also work, but for that matter, so would chicken breast, for those at your gathering who don't eat fish. Topped with an easily made salsa of cherry tomatoes, anchovy, hot pepper and smoky pimentón, the whole affair is rather salad-like, best accompanied by arugula or lettuce leaves. Serve with roasted potatoes or garlic toast for a casual picnic-style summer supper.
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
- In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
- Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
- Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
- Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.
GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA
Categories Fish Tomato Broil Low/No Sugar Backyard BBQ Basil Summer Grill Grill/Barbecue Swordfish Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
- Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.
GRILLED MARINATED SWORDFISH STEAKS
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey's green bean and tomato salad. It's a summer meal you'll never forget. (Swordfish is on the Monterey Bay Aquarium's seafood watch list, but you can find sustainable options here.)
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a charcoal grill or broiler, or heat a grill pan.
- Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
- If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- To ensure that the swordfish is cooked evenly, use a sharp knife to score the flesh before grilling.
- For a smoky flavor, grill the swordfish over charcoal or wood chips.
- If you don't have an indoor grill, you can also cook the swordfish in a preheated oven at 400 degrees Fahrenheit for 10-12 minutes, or until cooked through.
- The corn and tomato topping can be made ahead of time and stored in the refrigerator for up to 2 days.
- Serve the swordfish with your favorite sides, such as rice, roasted vegetables, or a salad.
Conclusion:
Indoor grilled swordfish with corn and tomato topping is a delicious and healthy meal that can be prepared in just 30 minutes. The swordfish is tender and flaky, while the corn and tomato topping is flavorful and refreshing. This dish is perfect for a weeknight dinner or a special occasion.
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