Grilled Swordfish with Corn and Cilantro-Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dinners because it comes together in under an hour and tastes like you spent all day in the kitchen. Swordfish is packed with omega 3 fatty acids that are great for your heart, and it has such a meaty texture that even non fish lovers seem to enjoy it. The cilantro lime butter is where the magic happens, bringing brightness and richness to the grilled steaks, while fresh corn on the side makes the whole meal feel special without any fussy techniques. It's simple, it's impressive, and honestly, it's become my go to when I want to impress guests without breaking a sweat.
Ella x
Ingredients
- 4 piecesswordfish steaks(1.5 inches thick, about 6 oz each)
- 3fresh corn ears(husked and cleaned)
- 4 tablespoonsbutter(softened)
- 3 tablespoonsfresh cilantro(finely chopped)
- 1lime(zested and juiced)
- 2garlic cloves(minced)
- ½ teaspoonred chili flakes
- 3 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper(freshly ground)
- 1lemon(halved for serving)
Detail level
Instructions
- 1
Prepare the cilantro-lime butter by mixing softened butter with chopped cilantro, lime zest, lime juice, minced garlic, and chili flakes in a small bowl. Season with a pinch of salt and set aside.
Tip: Make this butter ahead and refrigerate for easier handling.
- 2
Pat the swordfish steaks dry with paper towels and brush both sides with olive oil. Season generously with kosher salt and freshly ground black pepper on all surfaces.
Tip: Dry fish ensures better caramelization and prevents sticking on the grill.
- 3
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
Tip: Test the grill temperature by holding your hand 5 inches above the grates for 3-4 seconds.
- 4
Place corn ears directly on the grill grates and turn occasionally for about 12-15 minutes until kernels are charred and tender. Transfer to a cutting board.
Tip: Charring brings out the natural sweetness of the corn.
- 5
Once corn is cooled slightly, stand each ear upright and carefully cut the kernels from the cob using a sharp knife. Set aside in a bowl.
Tip: A damp kitchen towel underneath helps keep the corn stable while cutting.
- 6
Place swordfish steaks on the hot grill and cook for 5-6 minutes without moving them, allowing a nice crust to form.
Tip: Resist the urge to flip early; this creates the best sear.
- 7
Carefully flip each steak and cook for another 4-5 minutes until the flesh is opaque and flakes easily when tested with a fork. The internal temperature should reach 145°F.
Tip: Don't overcook swordfish as it can become dry; aim for medium doneness.
- 8
Remove the swordfish from the grill and top each steak with a generous spoonful of cilantro-lime butter. Garnish with charred corn kernels and serve immediately with lemon halves on the side.
Tip: The warm fish will melt the butter perfectly, creating a silky sauce.
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