Grilled Swordfish With Black Bean And Corn Salsa Recipes

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GRILLED SWORDFISH WITH ROAST PEPPER-PAPAYA-CORN SALSA



Grilled Swordfish with Roast Pepper-Papaya-Corn Salsa image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 7

4 8-ounce swordfish steaks, cut 1-thick
1 large red bell pepper
1/4 cup cooked fresh corn kernels (from 1 small ear)
1/4 cup finely diced papaya
1/4 cup minced fresh coriander, plus whole leaves for garnish
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Steps:

  • Prepare a very hot charcoal fire.
  • Place the red pepper over the fire. Turn every two minutes or so until it is completely blackened on the outside (this should take 6-10 minutes). Immediately place the charred pepper in a paper bag. Let it sit for 20 minutes.
  • After 20 minutes, remove the pepper from the bag and working with your fingers, peel off the blackened skin. Do not at any point wash off the blackened skin (water spoils the texture of the peppers). Cut the pepper open on the side and remove all seeds and all tough membranes clinging to the walls. Cut the pepper into 1/4-inch dice. In a bowl, combine the red pepper, the corn, the papaya, the minced coriander and 1 teaspoon of the olive oil. Mix well and season with salt and pepper. Reserve.
  • Season the swordfish with salt and pepper and place it over a hot fire. Cook, turning once, for 4-5 minutes, or until the swordfish is just cooked through. Brush with the remaining olive oil while cooking. Transfer the fish to dinner plates, top with salsa and fresh coriander leaves.

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

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.

GRILLED SWORDFISH WITH SALSA FRESCA



Grilled Swordfish with Salsa Fresca image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 8

2 heirloom tomatoes, small dice
1 jalapeño, minced (ribs and seeds removed if you'd like less heat)
1 small red onion, minced
1/4 cup chopped fresh cilantro
Juice of 2 limes
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
4 swordfish steaks, skin and bloodline removed

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.

SWORDFISH ON BLACK BEAN AND PINEAPPLE SALSA



Swordfish on Black Bean and Pineapple Salsa image

In 1990, when Marian Burros brought this recipe to The Times, salsas were trendy, and as proof, she wrote, "that you don't have to have butter and cream to make something taste wonderful." That is no less true today, even if salsas are much more common in our cooking lives. If you're in a rush, grab some pre-cut pineapple at the market, and a can of black beans. (Drain them well.)

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 12

1 swordfish steak, 3/4 to 1 pound
A little oil for brushing
1 15- or 16-ounce can black beans
1/2 small fresh pineapple, diced
1/2 small onion, diced
1/2 medium red pepper, cored, seeded and diced
1/2 medium yellow, orange or purple pepper, cored, seeded and diced
1/4 to 1/2 jalapeno or Serrano chili, finely minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon rice vinegar
1/4 cup chopped fresh cilantro

Steps:

  • Wash and dry the fish.
  • If broiling, heat broiler and cover broiler pan with aluminum foil. If using a stovetop grill, lightly brush it with oil.
  • Drain beans and rinse under cold water. Set aside.
  • Combine pineapple, onion, peppers, chili, coriander, cumin and vinegar. Stir in beans.
  • Grill or broil the fish for 10 minutes for each inch at the thickest part.
  • Just before serving, stir cilantro into the salsa and arrange on serving plates. Place fish on top, then top it with additional salsa.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 14 grams, Carbohydrate 28 grams, Fat 20 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 169 milligrams, Sugar 20 grams, TransFat 0 grams

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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