Chargrilled Swordfish On Warm Avocado Corn Salad Recipes
CHARGRILLED SWORDFISH ON WARM AVOCADO CORN SALAD
Make and share this Chargrilled Swordfish on Warm Avocado Corn Salad recipe from Food.com.
Provided by AmandaInOz
Categories Australian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a non-stick pan to high, add the oil and sear the swordfish for 1 to 2 minutes or until starting to soften. Remove from pan. Cover with foil and keep warm in a low oven.
- Add the shallot, corn and red pepper to pan and cook, stirring for 1 to 2 minutes or until starting to soften.
- Add the avocado, coriander and white wine. Cover and steam for 1 minute until heated through.
- Place avocado corn mixture on heated plates and top with swordfish.
- Add lemon and vinegar to the pan and whisk into pan juices. Pour over the fish and serve immediately.
Nutrition Facts : Calories 402.4, Fat 22.2, SaturatedFat 4, Cholesterol 89.8, Sodium 118.1, Carbohydrate 20.2, Fiber 5.8, Sugar 4, Protein 30.3
GRILLED SWORDFISH WITH CORN SALAD
Swordfish is one of the easiest fish to grill. Because it's firm and thick, it can be cooked over hot coals for a while to pick up their smoky flavor, and it doesn't fall apart when flipped. Serve with anything you'd eat with a steak or pork chop, like a bright and crunchy corn salad. Here, raw corn is mixed with long pieces of chives and cilantro in a move inspired by lao hu cai, or tiger salad, a Dongbei salad of cilantro and scallions, and buchu muchim, or Korean chive salad. When the salad is piled onto the fish, the rice vinegar and sesame oil dressing seasons the fish, and the corn and herbs soften slightly from the heat. The result is all at once fragrant, crunchy, juicy and satisfying.
Provided by Ali Slagle
Categories dinner, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip.)
- While the grill's heating, pat the fish dry and make the salad: In a medium bowl, combine the rice vinegar, 3 tablespoons neutral oil, sesame oil and corn. Season with salt and pepper. Add the chives and cilantro on top (don't stir them in), and season with salt and pepper.
- When you're ready to grill, pat the fish dry again, then drizzle with 1 teaspoon salt and lightly coat with oil. Take the fish, salad, a tightly folded paper towel soaked with oil, tongs, a fish spatula and a serving platter to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
- Transfer to the platter. Toss the salad to combine, then top the fish right away with the salad, spooning extra dressing over the fish. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and sesame oil.
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