Indoor Grilled Swordfish With Corn And Tomato Topping Recipes

GRILLED SWORDFISH WITH CORN SALAD

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

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.

INDOOR GRILLED SWORDFISH WITH CORN AND TOMATO TOPPING

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.