Grilled Swordfish with Corn and Cilantro-Lime Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.