Best Grilled Swordfish With Corn Salad Recipes

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INDOOR GRILLED SWORDFISH WITH CORN AND TOMATO TOPPING



Indoor Grilled Swordfish with Corn and Tomato Topping image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 9

2 tablespoons fresh lime juice
1 pound, 1inch thick swordfish
1 cup frozen corn kernels, thawed
2 large tomatoes, seeded and cut into 1/4inch dice
1/2 teaspoon ground cumin
2 tablespoons olive oil
2 tablespoons lime juice
Salt and freshly ground black pepper
2 tablespoons each chiffonade of fresh mint and snipped fresh chives

Steps:

  • Rub the lime juice in the swordfish and marinate just for 15 minutes; season with salt and pepper. Parboil or 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 ground cumin, olive oil and lime juice; season with salt and pepper. Toss this with corn and tomatoes and adjust seasoning add more oil or lime juice according to taste.
  • Get an indoor stovetop grill nice and hot. Brush grill with vegetable oil. Place swordfish on grill and cook for 4 to 5 minutes a side just until cooked through but still moist on the inside (or roast at 500 degrees for 7 minutes). 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.

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

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

EASY AND DELICIOUS GRILLED SWORDFISH SALAD



Easy and Delicious Grilled Swordfish Salad image

This is so easy! So good! This is a favorite of mine during the summer, when you'd rather be in the pool instead of having to turn on the oven or stove! Relax and pop the swordfish on the grill! Enjoy pieces of fresh, crusty French bread, don't even bother to slice it, and a glass of cold white wine. Enjoy your swim!

Provided by FLUFFSTER

Categories     No Shell Fish

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 large swordfish steaks
1 medium onion, sliced
1 green bell pepper, sliced (or any color, or even mix them)
1 (10 3/4 ounce) can tomato soup
1/2 cup vinegar
1/4 cup vegetable oil
3/4 cup sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt

Steps:

  • Place 4 large thawed swordfish steaks on a medium hot grill and cook for 5 minutes on each side.
  • Cool and cut into 1" cubes.
  • Place swordfish, onion and green pepper in large sealable bowl.
  • In a small saucepan, combine tomato soup, vinegar, vegetable oil, sugar, Worcestershire sauce and salt.
  • Bring to a boil.
  • Pour tomato soup mixture over the swordfish, onions, and peppers.
  • Seal bowl and refrigerate for 24 hours.
  • Serve over a bed of lettuce.

Nutrition Facts : Calories 499.7, Fat 19.6, SaturatedFat 3.5, Cholesterol 53, Sodium 849.4, Carbohydrate 52.2, Fiber 1.8, Sugar 45.7, Protein 28.7

GRILLED SWORDFISH SALAD



Grilled Swordfish Salad image

This is a Caribbean island version of sweet and sour, and a very nice dish for a hot summer night. The contrasting flavors of the salad and the fish go off like fireworks in your mouth.

Provided by paul r.

Categories     Salad     Seafood Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
4 (8 ounce) swordfish steaks
2 ripe mangoes - peeled, pitted, and sliced
1 (10 ounce) bag baby spinach
8 cherry tomatoes, quartered
8 kumquats, trimmed and quartered lengthwise
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar

Steps:

  • Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  • Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
  • Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.
  • Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.

Nutrition Facts : Calories 581.2 calories, Carbohydrate 26 g, Cholesterol 87.5 mg, Fat 32 g, Fiber 5.8 g, Protein 47.9 g, SaturatedFat 5.7 g, Sodium 270.8 mg, Sugar 17.9 g

GRILLED SWORDFISH WITH BLACK BEAN AND CORN SALSA



Grilled Swordfish with Black Bean and Corn Salsa image

Grilled fish served with black bean and corn salsa - a scrumptious meal that can be made ready in a little over an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 16

1 teaspoon finely grated lime peel
3 tablespoons lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, finely chopped
Liquid from canned tomatoes used in salsa (about 1/2 cup)
3 swordfish steaks (10 to 12 oz each), cut in half
1 can (15 oz) Southwestern black beans, drained, rinsed
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) original or mild diced tomatoes with green chiles, drained, liquid reserved
4 medium green onions, chopped (1/4 cup)
1 tablespoon olive oil
2 teaspoons dry sherry or red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In shallow glass or plastic dish, mix all swordfish ingredients except the swordfish. Add swordfish; turn to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 2 hours to marinate.
  • Meanwhile, in medium bowl, mix all salsa ingredients. Let stand at room temperature.
  • Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove fish from marinade; reserve marinade. Place fish on grill. Cover grill; cook over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with room-temperature salsa.

Nutrition Facts : Calories 310, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 7 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 0 g

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