Best 2 Chargrilled Swordfish On Warm Avocado Corn Salad Recipes

Welcome to the world of culinary delight, where flavors dance and tantalize your taste buds. Get ready to embark on a culinary adventure as we present to you the ultimate recipe for a delectable dish: Chargrilled Swordfish on Warm Avocado Corn Salad. This dish is a symphony of flavors and textures, where the smokiness of the chargrilled swordfish harmonizes perfectly with the creamy richness of the avocado and the vibrant sweetness of the corn salad. Prepare to indulge in a meal that will leave you craving for more.

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CHARGRILLED SWORDFISH ON WARM AVOCADO CORN SALAD

Chargrilled Swordfish on Warm Avocado Corn Salad image

Make and share this Chargrilled Swordfish on Warm Avocado Corn Salad recipe from Food.com.

Provided by AmandaInOz

Categories Australian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 swordfish steaks, about 150g each
1 shallot, chopped
2 ears corn, corn from 2 cobs (can be substituted with canned corn)
1/2 red bell pepper, finely diced
1 large avocado, diced
1/4 cup chopped fresh coriander (cilantro)
1/4 cup white wine
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon olive oil

Steps:

Heat a non-stick pan to high, add the oil and sear the swordfish for 1 to 2 minutes or until starting to soften. Remove from pan. Cover with foil and keep warm in a low oven.
Add the shallot, corn and red pepper to pan and cook, stirring for 1 to 2 minutes or until starting to soften.
Add the avocado, coriander and white wine. Cover and steam for 1 minute until heated through.
Place avocado corn mixture on heated plates and top with swordfish.
Add lemon and vinegar to the pan and whisk into pan juices. Pour over the fish and serve immediately.

Nutrition Facts : Calories 402.4, Fat 22.2, SaturatedFat 4, Cholesterol 89.8, Sodium 118.1, Carbohydrate 20.2, Fiber 5.8, Sugar 4, Protein 30.3

GRILLED SWORDFISH WITH CORN SALAD

Grilled Swordfish With Corn Salad image

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

Ingredients

4 (6-ounce) swordfish steaks, 1- to 1 1/2-inches thick
6 tablespoons unseasoned rice vinegar
Neutral oil, such as grapeseed
1 1/2 teaspoons toasted sesame oil, plus more for serving
2 ears of corn, kernels cut from cobs (about 2 cups kernels)
Kosher salt and black pepper
1 ounce chives, cut into 1-inch lengths (about 1 slightly heaping cup)
1 small bunch cilantro (about 2 1/2 ounces), leaves and stems cut into 1-inch lengths
Flaky salt, for serving

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.

Tips:

- Choose fresh, firm swordfish steaks for the best results. - Marinate the swordfish in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before cooking. This will help to infuse the fish with flavor and prevent it from drying out. - Grill the swordfish over medium-high heat for 4-5 minutes per side, or until it is cooked through. The fish should be opaque and flaky when it is done. - Serve the grilled swordfish immediately with the warm avocado-corn salad. The salad is made with fresh corn, avocado, tomatoes, and cilantro, and it is dressed with a light vinaigrette. - For a more flavorful salad, use grilled corn instead of fresh corn. You can also add other vegetables to the salad, such as bell peppers, zucchini, or squash.

Conclusion:

Char grilled swordfish on warm avocado corn salad is a delicious and healthy meal that is perfect for a summer cookout. The fish is grilled to perfection and the salad is fresh and flavorful. This dish is sure to please everyone at your table.

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