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Light, bright and ocean fresh. This simply grilled and perfectly flaky swordfish swims with a beautiful and refreshing cilantro citrus corn salsa sidekick.
2 Whole ears corn, husked
olive oil
salt and pepper
5 Ounce cherry tomatoes
1/8 Cup chopped cilantro
1/2 Medium red onion, diced small
1/2 Medium serrano pepper, minced
1/2 Whole lime, juiced
2 Whole swordfish fillets
1/2 As Needed olive oil
salt and pepper
: 500 ˚F
2 Whole ears corn, husked
As Needed olive oil
To Taste salt and pepper
: 500 ˚F
5 Ounce cherry tomatoes
1/8 Cup chopped cilantro
1/2 Medium red onion, diced small
1/2 Medium serrano pepper, minced
1/2 Whole lime, juiced
: 500 ˚F
2 Whole swordfish fillets
1/2 As Needed olive oil
To Taste salt and pepper