Grilled Swordfish with Charred Corn and Strawberry-Basil Salsa
Sweet-charred kernels, juicy strawberries and tender grilled swordfish create a pleasing contrast of textures: crisp char, meaty flake and a lively, herb-bright salsa that dresses each bite. The salsa’s acidity and fresh basil cut through the fish’s richness while a splash of lemon adds lift.
Use ripe, fragrant strawberries and fresh basil for the best flavor; if swordfish isn’t available, interchange with tuna steaks or thick salmon fillets. For a quicker pan-sear, cook the fish in a hot skillet and finish with the same salsa. Reserve some salsa for serving to keep the charred texture intact.
Serve this at backyard barbecues, June gatherings, or light weeknight dinners alongside grilled vegetables, a simple green salad, or lemon-garlic new potatoes. Leftover fish keeps 24 hours refrigerated and also works cold atop mixed greens for a summertime lunch bowl.
How to Make It
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1
Prepare the grill for medium-high heat (about 400–450°F). If using a charcoal grill, bank coals for even heat.
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2
Brush the corn with 1 tablespoon olive oil and place directly on the grill. Grill, turning every 2–3 minutes, until kernels are charred in spots and tender, about 8–10 minutes. Remove and let cool slightly.
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3
While corn cooks, combine strawberries (reserve 2 tablespoons for garnish), basil, finely minced shallot, minced jalapeño, juice and zest of 1 lemon, 2 tablespoons olive oil, honey, 1/2 teaspoon salt and a pinch of black pepper in a bowl. Toss gently and set aside to macerate.
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4
Pat swordfish steaks dry and brush both sides with remaining 1 tablespoon olive oil. Season evenly with smoked paprika, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
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5
Oil the grill grates or brush a hot skillet with a little oil. Grill swordfish 3–4 minutes per side, until opaque through the center and nicely charred outside (internal temperature about 130–135°F for medium). If using butter, brush steaks with melted butter during the last minute.
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6
Cut charred corn off the cobs and add to the strawberry-basil salsa along with the reserved strawberry pieces. Taste and adjust seasoning with remaining lemon juice or salt.
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7
Arrange a bed of microgreens or mixed salad greens on plates. Place a swordfish steak on each, spoon generous salsa over the fish, and finish with a drizzle of olive oil and an extra basil leaf if desired.
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8
Store any leftover salsa and fish separately in airtight containers in the refrigerator for up to 24 hours. Reheat fish gently or serve chilled over greens.
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