Grilled Swordfish with Tomatillo Corn Relish

Swordfish is more steaky than fishy (that dense, meaty, heartiness), so if you’re not sure what you’re craving, its a good way to go once in a while. Just like with red meat, you need strong flavors to stand up alongside it, and so for this dish, I grilled some citric marinated swordfish steaks and served them with a tomatillo corn relish.

The slowest step in preparing this dish is marinating the fish, and even that goes pretty quickly (no more than an hour!), so this is one of those dishes you could feasibly do during the middle of the week. The marinade imparts a subtle, spicy, citric flavor unto the fish, which compliments the more forward flavored relish. The relish largely resembles salsa verde and has similar citric, crisp, flavors with a balance of sweetness and crunch brought by the corn. All together, it was a really strong flavored, tasty meal.

  • 2 swordfish steaks
  • Marinade
    • juice of 1 lemon
    • orange juice (enough to cover)
    • dash of olive oil, salt, cayenne, chipotle
    • 1 minced jalapeño
  • Relish
    • olive oil
    • 6 tomatillos
    • 2 cloves garlic
    • 1 shallot
    • 2 jalapeño
    • 1 ear corn
    • 1 poblano
    • 1 chipotle in adobo
    • handful of cilantro
    • salt
  • dab of oil
  • salt
  • pepper
  • ground coriander
  • ground cinnamon
  • ground cumin
  • dried oregano

Begin with the marinade about an hour before you intend to start cooking. Simply dice up the jalapeño and mix it in with everything else. Add the fish and do you best to submerge it. Let this rest in the fridge.

While you wait on the marinade, you can get started on the relish. Coat the garlic, shallot, peppers, and corn in olive oil and roast for about 10 minutes (whether its in your oven at ~450+ °F or on the grill–I used the grill). Then, halve the tomatillos, oil them, and add them to the heat along with everything else for another 10 minutes, removing any of the other items if they’re done early. Peel off the charred pepper skins, squeeze the garlic and shallot out of its papery skin, and slice the corn kernels off of the cob.

Once you’re done roasting and cleaning up the veggies, transfer all but the corn to your food processor. Also add in the chipotle, handful of cilantro, and salt. Give this a good few pulses (but let it still have some texture–don’t puree the mixture!), and then mix in the corn kernels. Adjust seasoning to taste and set this aside–the relish is done.

Now, all that remains is the fish. Remove it from the marinade and gently pat it dry with a paper towel. Rub the steaks with a dab of oil and all of the spices. Give it 10 minutes or so to approach room temperature before putting it on the grill. Once you do grill, figure somewhere around 3-4 minutes per side.

At this point, you’re all set. Simply plate the fish, give a generous helping of relish, and dig in. I served this with a side of fried plantains. Enjoy!

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23 Responses to “Grilled Swordfish with Tomatillo Corn Relish”

  1. clumbsycookie Says:

    Mike that looks seriosly delicious! I love what you did to accompany the fish! Funny of you to say it’s a good fich to have when you don’t know if you want meat or fish, lol!

  2. Ivy Says:

    Never had sword fish before but your recipe sure looks delicious.

  3. Mikky Says:

    definitely, a must try… thanks for sharing your recipe… will try this soon… :)

  4. Sarah Says:

    I completely agree with your description of swordfish – it is so meaty. I’m new to swordfish, and this looks so delicious. And quite a nice photo, I might add!

  5. Jan Says:

    Ooooh now that looks good! I love that relish you made Mike – YUMMMM!

  6. Lydia (The Perfect Pantry) Says:

    Love the salsa — I think it would be delicious with chicken or beef, too.

  7. Poonam Says:

    Heaven, Mike! Thanks for stopping by!

  8. pam Says:

    Okay, I’ve bookmarked this because the relish sounds amazing, and I have some swordfish in the freezer.

  9. Dee Says:

    The fish looks great, but I really, really love that relish you whipped up!

  10. Sandie Says:

    Great job with the tomato corn relish & swordfish. You know, I’ve eaten swordfish at restaurants, but have never ventured into cooking swordfish at home. I have no good excuse as to why not. I can see now I’m going to have to change that.

  11. Joan Nova Says:

    A whole lot of ‘sabor’ going on in that dish! Was that platanos in the background? It would be a genius accompaniment to the heat, earthiness and citrus flavors of the fish and salsa. Congrats…great dish!

  12. noble pig Says:

    This is so nice Mike. How I would love this homecooked meal right now since I’ve been traveling. The salsa is also wonderfully fresh and summery looking and sounding. Thank you.

  13. Judy Says:

    That relish looks so good. I love the roasted garlic in it. I have to try that one!

  14. Dragon Says:

    Looks wonderful. I love all the spices and chili. How could it be bad? :)

  15. grace Says:

    what an awesome relish! and i’m not sure these words have ever fbefore ormed in my head, but that fish looks pretty darn appetizing. :)

  16. the caked crusader Says:

    That corn relish looks amazing – it would work with so many things!

  17. Joy Says:

    That looks delicious. I have been a little naughty and eaten too much chocolate mousse today and now I am craving that fresh and delicious fish dish – yum!

  18. Angela Says:

    Great recipe! It’s so true about swordfish needing stronger flavors. Tomatillos are perfect!

  19. Alexa Says:

    The picture alone is reason enough to make this great dish… It’s so easy as well. Lovely recipe.

  20. Kevin Says:

    That corn tomatillo salsa looks really good!!!

  21. kittie Says:

    A belated comment – but your photography and presentation demanded response, taking a simple dish and elevating it to real chef standards!

  22. Jude Says:

    I like the sound of that relish. Reminds me a lot of the corn salsa on chipotle burritos — only much better for sure.

  23. Darren Says:

    Many Thanks for it.
    I try it…
    very nice and well done.

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