By Traeger Kitchen
Light, bright and ocean fresh. This simply grilled and perfectly flaky swordfish swims with a beautiful and refreshing cilantro citrus corn salsa sidekick.
Prep Time
Cook Time
Pellets
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
2
Brush corn with olive oil and season with salt and pepper. Grill corn 12-15 minutes until cooked thru and lightly browned. Set aside to cool.
500 ˚F / 260 ˚C
4 Whole ears corn, husked
1 As Needed olive oil
1 To Taste salt and pepper
3
Once corn has cooled, cut kernels from corn and place in a medium bowl. Add tomatoes, cilantro, red onion, serrano, and lime juice. Stir to combine and season to taste with salt.
1 Pint cherry tomatoes
1 Whole red onion, diced
1 Whole Chile, serrano chopped
1 Whole lime, juiced
4
Brush the fish steaks with olive oil and season with salt and pepper.
4 Whole Swordfish Fillet
1 As Needed olive oil
1 As Needed salt and pepper
5
Arrange on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork, about 18 minutes. (If you prefer your tuna or salmon on the rare side, cook them for less time.)
500 ˚F / 260 ˚C
6
Serve grilled swordfish with corn salsa piled on top. Enjoy!