Grilled Swordfish With Corn Salad

By Ali Slagle

Published June 27, 2021

  • Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Media 1 of 1
Total Time
25 minutes, plus grill heating
Rating
4(388)
Comments
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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.

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Ingredients

Yield:4 servings

  • 4 (6-ounce) swordfish steaks, 1- to 1 ½-inches thick

  • 6 tablespoons unseasoned rice vinegar

  • Neutral oil, such as grapeseed

  • 1 ½ 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 ½ ounces), leaves and stems cut into 1-inch lengths

  • Flaky salt, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

16 grams carbs; 112 milligrams cholesterol; 367 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 3 grams fiber; 665 milligrams sodium; 36 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.)

  2. Step 2

    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.

  3. Step 3

    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.)

  4. Step 4

    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.

Tip

  • Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.

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Ratings

4 out of 5
388 user ratings
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Comments

Scott M.

6 tablespoons of vinegar to 3 tablespoons of oil (plus a little sesame oil) seems like the inverse of the normal ratio for dressing. I'm interested to hear from someone who has tried the recipe... maybe it works.

Cathy

I used the recipe amount of corn salad for two portions. We loved it all. Personally, I would use a T less of rice Vinegar than the recipe calls for but that is my minor and personal adjustment. To the person who asked about the vinegar/oil ratio, don’t forget that this recipe also calls for 3T of neutral oil in addition to the sesame oil. I agree with the reviewer who said that the sesame oil “makes” the recipe. Delicious.

Ann

Raw. fresh corn doesn't need much heat. It will warm up on top of the fish.

linda

Delicious. I followed directions. The fresh corn and dressing made the fish sing!

Carol

I omitted the cilantro but otherwise prepared according to the recipe. It was truly delicious. I grilled it with an instant read thermometer ready and checked it frequently. Note: the recipe tells you to turn all gas burners to high and then turn one off when you put the fish on. If I do that, my grill is over 700 F! Better to just turn on fewer burners or all burners on medium and aim for the desired temp of 375-400 degrees per the Tip!

Chris LaTerza

I made this recipe as written and it was great. Very easy to put together. The rice vinegar and oil took the edge off the sesame oil which was good. I paired it with a baked sweet potato. Sounds strange but went well together.

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