Best 4 Indoor Grilled Swordfish With Corn And Tomato Topping Recipes
Preparing an indoor grilled swordfish with corn and tomato topping offers a fantastic dining experience, fusing the flavors of the sea with the vibrant colors and tastes of summer. Unleash your culinary creativity as you embark on a culinary journey that promises a mouthwatering and visually stunning dish. With a few simple steps and readily available ingredients, you'll be able to enjoy a restaurant-quality meal in the comfort of your own home. So, get ready to tantalize your taste buds with this delectable recipe that combines the succulent texture of swordfish with the sweet and tangy fusion of corn and tomato.
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GRILLED SWORDFISH WITH TOMATOES AND OREGANO
We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Seafood Fish Swordfish Pine Nut Capers Oregano Tomato Honey Soy Free Peanut Free Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
- Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.
- Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 1/2 cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
- Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.
INDOOR GRILLED SWORDFISH WITH CORN AND TOMATO TOPPING
Provided by Global Cookbook
Number Of Ingredients 9
Steps:
- Rub the lime juice in the swordfish and marinate just for 15 min; season with salt and pepper. Parboil or possibly cook corn in the microwave oven for a minute. Pat the corn dry, transfer it to a mixing bowl and mix with the tomatoes. In a small bowl combine the grnd cumin, extra virgin olive oil and lime juice; season with salt and pepper. Toss this with corn and tomatoes and adjust seasoning add in more oil or possibly lime juice according to taste. Get an indoor stovetop grill nice and warm. Brush grill with vegetable oil. Place swordfish on grill and cook for 4 to 5 min a side just till cooked through but still moist on the inside (or possibly roast at 500 degrees for 7 min). Season with salt and pepper. Toss the fresh mint and chives with the corn and tomato topping, mix well and spoon some over the fish and some around it as well. This recipe yields 2 servings.
Nutrition Facts : ServingSize 472 g, Calories 475, Fat 23.41 g, TransFat 0.0 g, SaturatedFat 4.47 g, Cholesterol 88 g, Sodium 216 g, Carbohydrate 18.94 g, Fiber 3.6 g, Sugar 6.45 g, Protein 48.11 g
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 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.
Tips:
- Choose high-quality swordfish steaks: Look for steaks that are firm and have a light pink color. Avoid steaks that are thin or have a yellowish tint.
- Marinate the swordfish: Marinating the fish in a mixture of olive oil, lemon juice, herbs, and spices will help to keep it moist and flavorful. You can marinate the fish for up to 24 hours, but even a few minutes will make a difference.
- Grill the swordfish over high heat: This will help to create a nice sear on the outside of the fish while keeping the inside moist and tender. Cook the fish for about 4-5 minutes per side, or until it is cooked through.
- Make the corn and tomato topping: While the fish is grilling, you can make the corn and tomato topping. This topping is a great way to add some extra flavor and texture to the dish.
- Serve the swordfish with the corn and tomato topping: Once the fish is cooked through, top it with the corn and tomato topping and serve immediately.
Conclusion:
Grilled swordfish with corn and tomato topping is a delicious and easy-to-make dish that is perfect for a summer meal. The fish is grilled to perfection and the corn and tomato topping adds a burst of flavor. This dish is sure to be a hit with your family and friends.
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