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.
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|4||whole ears corn|
|olive oil, as needed|
|salt and pepper, to taste|
|10 Ounce||cherry tomatoes|
|1/3 Cup||chopped cilantro|
|1 Medium||red onion, diced small|
|1 Medium||serrano pepper, minced|
|1 Whole||lime, juiced|
|4 Whole||swordfish fillets|
|As Needed||olive oil|
|To Taste||salt and pepper|
When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
Brush corn with olive oil and season with salt and pepper.
4 whole ears corn
olive oil, as needed
salt and pepper, to taste
Grill corn for 12 to 15 minutes until cooked through and lightly browned. Set aside to cool.
500 ˚F / 260 ˚C
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.
10 Ounce cherry tomatoes
1/3 Cup chopped cilantro
1 Medium red onion, diced small
1 Medium serrano pepper, minced
1 Whole lime, juiced
Brush the fish steaks with olive oil and season with salt and pepper. 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.)
450 ˚F / 232 ˚C
4 Whole swordfish fillets
As Needed olive oil
To Taste salt and pepper
Serve grilled swordfish with corn salsa piled on top. Enjoy!